Ground Chicken and Broccoli Stir-Fry with Squash

This is an example of a meal that Solin would create to include in your personalized meal plan.

Ground Chicken and Broccoli Stir-Fry with Squash

YOUR SOLIN GENERATED RECIPE

Ground Chicken and Broccoli Stir-Fry with Squash

Lean ground chicken sautéed with crisp broccoli and tender summer squash in a savory ginger-garlic sauce, finished with a drizzle of toasted sesame oil.

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NUTRITION

396kcal
Protein
37.7g
Fat
18.9g
Carbs
20.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Ground Chicken (93% lean)

1.5 cups Broccoli Florets

1.5 cups sliced Yellow Summer Squash

1 tbsp Coconut Aminos

1 tsp Toasted Sesame Oil

1 clove Garlic, minced

1 tsp Fresh Ginger, grated

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PREPARATION

  • 1

    Heat the toasted sesame oil in a large non-stick skillet or wok over medium-high heat.

  • 2

    Add the ground chicken to the pan, breaking it into small crumbles with a spatula, and cook until fully browned.

  • 3

    Stir in the minced garlic and grated ginger, sautéing for 30 seconds until the aroma is released.

  • 4

    Add the broccoli florets and sliced summer squash to the skillet, tossing well to combine with the chicken and aromatics.

  • 5

    Pour the coconut aminos over the mixture and cover the pan with a lid for 2 minutes to steam the vegetables until they are tender-crisp.

  • 6

    Remove the lid and stir-fry for one final minute to allow any excess moisture to evaporate and the sauce to glaze the chicken.

  • 7

    Transfer to a bowl and serve immediately.

Ground Chicken and Broccoli Stir-Fry with Squash

This is an example of a meal that Solin would create to include in your personalized meal plan.

Ground Chicken and Broccoli Stir-Fry with Squash

YOUR SOLIN GENERATED RECIPE

Ground Chicken and Broccoli Stir-Fry with Squash

Lean ground chicken sautéed with crisp broccoli and tender summer squash in a savory ginger-garlic sauce, finished with a drizzle of toasted sesame oil.

NUTRITION

396kcal
Protein
37.7g
Fat
18.9g
Carbs
20.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Ground Chicken (93% lean)

1.5 cups Broccoli Florets

1.5 cups sliced Yellow Summer Squash

1 tbsp Coconut Aminos

1 tsp Toasted Sesame Oil

1 clove Garlic, minced

1 tsp Fresh Ginger, grated

PREPARATION

  • 1

    Heat the toasted sesame oil in a large non-stick skillet or wok over medium-high heat.

  • 2

    Add the ground chicken to the pan, breaking it into small crumbles with a spatula, and cook until fully browned.

  • 3

    Stir in the minced garlic and grated ginger, sautéing for 30 seconds until the aroma is released.

  • 4

    Add the broccoli florets and sliced summer squash to the skillet, tossing well to combine with the chicken and aromatics.

  • 5

    Pour the coconut aminos over the mixture and cover the pan with a lid for 2 minutes to steam the vegetables until they are tender-crisp.

  • 6

    Remove the lid and stir-fry for one final minute to allow any excess moisture to evaporate and the sauce to glaze the chicken.

  • 7

    Transfer to a bowl and serve immediately.