Name: Chicken and Vegetable Fried Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 0.5 cup cooked brown rice; 1 large egg; 1 tsp avocado oil; 0.5 cup frozen peas and carrots; 2 stalks green onions; 1 tbsp coconut aminos; 0.25 tsp garlic powder; 0.25 tsp ground ginger; 0.25 tsp sea salt; 0.25 tsp black pepper

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 Fried Rice

Sautéed chicken and crisp vegetables tossed with fluffy brown rice and savory coconut aminos for a vibrant, protein-packed meal.

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NUTRITION

Protein

43.8g

Fat

14.3g

Carbs

42.9g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup cooked brown rice

1 large egg

1 tsp avocado oil

0.5 cup frozen peas and carrots

2 stalks green onions

1 tbsp coconut aminos

0.25 tsp garlic powder

0.25 tsp ground ginger

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Dice the chicken breast into bite-sized pieces and season evenly with the sea salt, black pepper, garlic powder, and ground ginger.
2
Heat the avocado oil in a large non-stick skillet or wok over medium-high heat.
3
Add the seasoned chicken to the skillet and sauté for 5-7 minutes until golden brown and cooked through, then remove the chicken from the pan and set aside.
4
In the same skillet, add the frozen peas and carrots, sautéing for 3-4 minutes until they are tender and any excess moisture has evaporated.
5
Push the vegetables to the outer edges of the pan, crack the egg into the center, and scramble quickly until fully set.
6
Return the cooked chicken to the pan along with the cooked brown rice and coconut aminos.
7
Toss all ingredients together for 2-3 minutes over high heat until the rice is slightly toasted and everything is well combined.
8
Thinly slice the green onions and fold them into the rice just before serving.