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; 0.5 cup Cooked brown rice; 1 cup Broccoli florets; 0.5 cup Red bell pepper; 0.25 cup Snap peas; 1 tsp Avocado oil; 1 tsp Toasted sesame oil; 1 tbsp Tamari; 1 tsp Fresh ginger; 1 clove Garlic; 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 Stir-Fry

Sautéed chicken breast and crisp garden vegetables tossed in a savory ginger-tamari glaze for a vibrant and nourishing meal.

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NUTRITION

Protein

52.2g

Fat

17.5g

Carbs

42.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.5 cup Cooked brown rice

1 cup Broccoli florets

0.5 cup Red bell pepper

0.25 cup Snap peas

1 tsp Avocado oil

1 tsp Toasted sesame oil

1 tbsp Tamari

1 tsp Fresh ginger

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Slice the chicken breast into thin, even 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 it begins to shimmer.
3
Add the chicken strips to the pan, searing until they are golden brown and cooked through, then transfer to a plate.
4
In the same skillet, add the broccoli, sliced bell peppers, and snap peas, cooking until they are bright and tender-crisp.
5
Stir in the minced garlic and grated ginger, sautéing for about 30 seconds until the aroma fills the kitchen.
6
Return the chicken to the pan, drizzle with tamari and toasted sesame oil, and toss everything together until well combined.
7
Serve the hot stir-fry immediately over the portion of cooked brown rice.