Chicken and Vegetable Fried Rice

This is an example of a meal that Solin would create to include in your personalized meal plan.

Chicken and Vegetable Fried Rice

YOUR SOLIN GENERATED RECIPE

Chicken and Vegetable Fried Rice

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

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NUTRITION

574kcal
Protein
56.8g
Fat
18.3g
Carbs
42.9g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup cooked brown rice

1 large egg

0.5 tbsp avocado oil

0.5 cup broccoli florets

0.25 cup carrots

0.25 cup frozen peas

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 skillet or wok over medium-high heat.

  • 3

    Add the chicken to the skillet and cook until golden brown and cooked through, then remove and set aside.

  • 4

    In the same skillet, add the finely chopped broccoli and diced carrots, sautéing for 3-4 minutes until tender-crisp.

  • 5

    Stir in the minced garlic, grated ginger, and frozen peas, cooking for an additional minute until fragrant.

  • 6

    Push the vegetables to the side of the pan and crack the egg into the center, scrambling it until fully set.

  • 7

    Add the cooked brown rice and the cooked chicken back into the skillet.

  • 8

    Pour the coconut aminos over the mixture and toss everything together, cooking for 2 minutes to allow the flavors to meld and the rice to heat through.

  • 9

    Garnish with sliced green onions and serve immediately.

Chicken and Vegetable Fried Rice

This is an example of a meal that Solin would create to include in your personalized meal plan.

Chicken and Vegetable Fried Rice

YOUR SOLIN GENERATED RECIPE

Chicken and Vegetable Fried Rice

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

NUTRITION

574kcal
Protein
56.8g
Fat
18.3g
Carbs
42.9g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup cooked brown rice

1 large egg

0.5 tbsp avocado oil

0.5 cup broccoli florets

0.25 cup carrots

0.25 cup frozen peas

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

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 skillet or wok over medium-high heat.

  • 3

    Add the chicken to the skillet and cook until golden brown and cooked through, then remove and set aside.

  • 4

    In the same skillet, add the finely chopped broccoli and diced carrots, sautéing for 3-4 minutes until tender-crisp.

  • 5

    Stir in the minced garlic, grated ginger, and frozen peas, cooking for an additional minute until fragrant.

  • 6

    Push the vegetables to the side of the pan and crack the egg into the center, scrambling it until fully set.

  • 7

    Add the cooked brown rice and the cooked chicken back into the skillet.

  • 8

    Pour the coconut aminos over the mixture and toss everything together, cooking for 2 minutes to allow the flavors to meld and the rice to heat through.

  • 9

    Garnish with sliced green onions and serve immediately.