Name: Egg White and Chicken Breast Stir Fry with Brown Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2.25 oz Cooked Chicken Breast, diced; 2 Large Egg Whites; 1/2 cup Cooked Brown Rice; 1.5 tsp Toasted Sesame Oil; 1/2 cup Snap Peas; 1/3 cup Sliced Red Bell Pepper; 1 tbsp Coconut Aminos; 2 tbsp Sliced Green Onions

Egg White and Chicken Breast Stir Fry with Brown Rice

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

YOUR SOLIN GENERATED RECIPE

Egg White and Chicken Breast Stir Fry with Brown Rice

Wok-seared chicken and fluffy egg whites tossed with snap peas and brown rice, finished with a drizzle of toasted sesame oil.

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NUTRITION

Protein

31.7g

Fat

10.4g

Carbs

34.8g

SERVINGS

1 serving

INGREDIENTS

2.25 oz Cooked Chicken Breast, diced

2 Large Egg Whites

1/2 cup Cooked Brown Rice

1.5 tsp Toasted Sesame Oil

1/2 cup Snap Peas

1/3 cup Sliced Red Bell Pepper

1 tbsp Coconut Aminos

2 tbsp Sliced Green Onions

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PREPARATION

1
Heat a large non-stick skillet or wok over medium-high heat and add the toasted sesame oil.
2
Add the diced chicken breast to the pan and sauté for 2 minutes to warm through and lightly brown.
3
Toss in the red bell peppers and snap peas, stir-frying for 3 minutes until they are vibrant and crisp-tender.
4
Push the chicken and vegetables to the edges of the pan to create a well in the center.
5
Pour the egg whites into the center and scramble gently until they are fully set and opaque.
6
Stir the cooked brown rice and coconut aminos into the mixture, tossing everything together for 1-2 minutes until well combined and hot.
7
Garnish with fresh green onions and serve immediately.