Name: Chicken and Vegetable Stir-Fry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz chicken breast; 1 tbsp avocado oil; 1 cup broccoli florets; 1 cup red bell pepper; 0.5 cup snap peas; 1 cup cooked brown rice; 2 tbsp coconut aminos; 1 tbsp cashew butter; 1 tsp fresh ginger; 1 clove garlic; 1 tsp toasted sesame oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp green onions

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

YOUR SOLIN GENERATED RECIPE

Chicken and Vegetable Stir-Fry

Sautéed chicken breast and crisp garden vegetables tossed in a savory ginger-cashew sauce, served over a bed of fluffy brown rice.

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NUTRITION

Protein

63.5g

Fat

33.6g

Carbs

77.8g

SERVINGS

1 serving

INGREDIENTS

8 oz chicken breast

1 tbsp avocado oil

1 cup broccoli florets

1 cup red bell pepper

0.5 cup snap peas

1 cup cooked brown rice

2 tbsp coconut aminos

1 tbsp cashew butter

1 tsp fresh ginger

1 clove garlic

1 tsp toasted sesame oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp green onions

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PREPARATION

1
Dice the chicken breast into bite-sized pieces and season with sea salt and black pepper.
2
In a small bowl, whisk together the coconut aminos, cashew butter, grated ginger, minced garlic, and toasted sesame oil until smooth.
3
Heat the avocado oil in a large skillet or wok over medium-high heat.
4
Add the chicken to the skillet and sauté for 5-6 minutes until golden brown and cooked through.
5
Add the broccoli, bell pepper, and snap peas to the skillet, stir-frying for another 3-4 minutes until the vegetables are tender-crisp.
6
Pour the cashew sauce over the chicken and vegetables, tossing quickly to coat and thicken for 1 minute.
7
Serve the stir-fry immediately over warmed brown rice and garnish with sliced green onions.