Egg White and Chicken Veggie Stir-Fry with Jasmine Rice

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

Egg White and Chicken Veggie Stir-Fry with Jasmine Rice

YOUR SOLIN GENERATED RECIPE

Egg White and Chicken Veggie Stir-Fry with Jasmine Rice

Sautéed chicken breast and egg whites tossed with crisp snap peas and peppers over jasmine rice, finished with a drizzle of toasted sesame oil.

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NUTRITION

401kcal
Protein
33.7g
Fat
7.6g
Carbs
47.1g

SERVINGS

1 serving

INGREDIENTS

2.5 oz Cooked Chicken Breast, diced

1/4 cup Egg Whites

3/4 cup Cooked Jasmine Rice

1/2 cup Red Bell Pepper, sliced

1/2 cup Sugar Snap Peas

1 tsp Toasted Sesame Oil

1 tbsp Coconut Aminos

1 tsp minced Garlic

1 tsp grated Ginger

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PREPARATION

  • 1

    Heat a non-stick skillet over medium-high heat and add the toasted sesame oil.

  • 2

    Add the sliced bell peppers and sugar snap peas, sautéing for 3 minutes until they are tender-crisp.

  • 3

    Stir in the minced garlic and grated ginger, cooking for 30 seconds until fragrant.

  • 4

    Add the diced cooked chicken breast to the pan to heat through.

  • 5

    Push the chicken and vegetables to one side of the pan and pour the egg whites into the empty space.

  • 6

    Gently scramble the egg whites until fully set, then toss everything together.

  • 7

    Stir in the coconut aminos and serve the mixture immediately over the warm jasmine rice.

Egg White and Chicken Veggie Stir-Fry with Jasmine Rice

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

Egg White and Chicken Veggie Stir-Fry with Jasmine Rice

YOUR SOLIN GENERATED RECIPE

Egg White and Chicken Veggie Stir-Fry with Jasmine Rice

Sautéed chicken breast and egg whites tossed with crisp snap peas and peppers over jasmine rice, finished with a drizzle of toasted sesame oil.

NUTRITION

401kcal
Protein
33.7g
Fat
7.6g
Carbs
47.1g

SERVINGS

1 serving

INGREDIENTS

2.5 oz Cooked Chicken Breast, diced

1/4 cup Egg Whites

3/4 cup Cooked Jasmine Rice

1/2 cup Red Bell Pepper, sliced

1/2 cup Sugar Snap Peas

1 tsp Toasted Sesame Oil

1 tbsp Coconut Aminos

1 tsp minced Garlic

1 tsp grated Ginger

PREPARATION

  • 1

    Heat a non-stick skillet over medium-high heat and add the toasted sesame oil.

  • 2

    Add the sliced bell peppers and sugar snap peas, sautéing for 3 minutes until they are tender-crisp.

  • 3

    Stir in the minced garlic and grated ginger, cooking for 30 seconds until fragrant.

  • 4

    Add the diced cooked chicken breast to the pan to heat through.

  • 5

    Push the chicken and vegetables to one side of the pan and pour the egg whites into the empty space.

  • 6

    Gently scramble the egg whites until fully set, then toss everything together.

  • 7

    Stir in the coconut aminos and serve the mixture immediately over the warm jasmine rice.