Name: Chicken and Vegetable Stir-Fry with Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 0.33 cup cooked white rice; 0.5 tbsp avocado oil; 1 cup broccoli florets; 0.5 cup red bell pepper; 0.25 cup snap peas; 1 tbsp coconut aminos; 1 tsp fresh ginger; 1 clove garlic; 0.5 tsp toasted sesame oil; 0.13 tsp sea salt; 0.13 tsp black pepper

Chicken and Vegetable Stir-Fry with Rice

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 with Rice

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

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NUTRITION

Protein

49.4g

Fat

15.2g

Carbs

36.3g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.33 cup cooked white rice

0.5 tbsp avocado oil

1 cup broccoli florets

0.5 cup red bell pepper

0.25 cup snap peas

1 tbsp coconut aminos

1 tsp fresh ginger

1 clove garlic

0.5 tsp toasted sesame oil

0.13 tsp sea salt

0.13 tsp black pepper

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PREPARATION

1
Slice the chicken breast into bite-sized pieces and season evenly with 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 to the pan and sear until golden brown and cooked through, then remove the chicken and set it aside on a plate.
4
In the same pan, add the broccoli florets, sliced red bell pepper, and snap peas, stir-frying for 3-4 minutes until they are tender-crisp.
5
Stir in the minced garlic and grated fresh ginger, cooking for about 30 seconds until highly fragrant.
6
Return the cooked chicken to the pan and pour in the coconut aminos and toasted sesame oil, tossing everything together to coat thoroughly.
7
Serve the hot chicken and vegetable mixture immediately over the measured portion of fluffy cooked white rice.