Name: Chicken and Vegetable Stir-Fry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 1 tbsp avocado oil; 1 cup broccoli florets; 0.5 cup red bell pepper; 0.5 cup sugar snap peas; 1 tbsp coconut aminos; 1 tsp fresh ginger; 1 tsp garlic; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp toasted sesame seeds

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 crunchy garden vegetables tossed in a fragrant ginger-garlic sauce for a nutrient-dense and satisfying meal.

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NUTRITION

Protein

49.5g

Fat

22.0g

Carbs

21.4g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 tbsp avocado oil

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup sugar snap peas

1 tbsp coconut aminos

1 tsp fresh ginger

1 tsp garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp toasted sesame seeds

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PREPARATION

1
Slice the chicken breast into thin, bite-sized strips and season with the sea salt and black pepper.
2
Heat the avocado oil in a large skillet or wok over medium-high heat until the oil is shimmering.
3
Add the chicken to the pan and sear for 4-5 minutes until golden brown and cooked through, then remove and set aside.
4
In the same pan, add the minced garlic and grated ginger, sautéing for 30 seconds until very fragrant.
5
Toss in the broccoli florets, sliced red bell pepper, and sugar snap peas, stir-frying for 3-4 minutes until tender-crisp.
6
Return the chicken to the pan and pour in the coconut aminos, tossing everything together to coat evenly.
7
Serve immediately, garnished with toasted sesame seeds for a light crunch.