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; 0.25 cup carrots; 0.25 cup frozen peas; 1 tsp avocado oil; 1 tbsp coconut aminos; 1 clove garlic; 0.5 tsp fresh ginger; 1 stalk green onion; 0.13 tsp sea salt; 0.13 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 breast and crisp vegetables tossed with fluffy brown rice in a savory coconut aminos glaze for a satisfying, protein-packed meal.

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NUTRITION

Protein

55.0g

Fat

16.1g

Carbs

39.7g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup cooked brown rice

1 large egg

0.25 cup carrots

0.25 cup frozen peas

1 tsp avocado oil

1 tbsp coconut aminos

1 clove garlic

0.5 tsp fresh ginger

1 stalk green onion

0.13 tsp sea salt

0.13 tsp black pepper

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PREPARATION

1
Dice the chicken breast into small, bite-sized pieces and season with sea salt and black pepper.
2
Heat the avocado oil in a large non-stick skillet or wok over medium-high heat.
3
Add the chicken to the skillet and sauté until golden brown and cooked through, about 5-6 minutes. Remove chicken from the pan and set aside.
4
In the same skillet, add the diced carrots and sauté for 2 minutes. Stir in the minced garlic, grated ginger, and frozen peas, cooking for another minute until fragrant.
5
Push the vegetables to one side of the pan. Crack the egg into the empty side and scramble quickly until just set.
6
Add the cooked brown rice and the cooked chicken back into the skillet.
7
Pour the coconut aminos over the mixture and toss everything together, stir-frying for 2-3 minutes until the rice is heated through and slightly crispy.
8
Garnish with thinly sliced green onions and serve immediately.