Name: Chicken and Veggie Stir-Fry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 0.25 cup cooked brown rice; 1 cup broccoli florets; 0.5 cup sliced red bell pepper; 0.5 tbsp avocado oil; 1 tsp toasted sesame oil; 1 tbsp tamari; 1 tsp minced 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 Veggie Stir-Fry

Sautéed chicken breast and crisp garden vegetables tossed in a savory ginger-tamari glaze, served over a light bed of nutty brown rice.

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NUTRITION

Protein

49.9g

Fat

19.3g

Carbs

27.7g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.25 cup cooked brown rice

1 cup broccoli florets

0.5 cup sliced red bell pepper

0.5 tbsp avocado oil

1 tsp toasted sesame oil

1 tbsp tamari

1 tsp minced 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 1-inch bite-sized pieces and season evenly with sea salt and black pepper.
2
Heat the avocado oil in a large stainless steel skillet or wok over medium-high heat until shimmering.
3
Add the chicken to the pan in a single layer, searing until golden brown and cooked through, then remove and set aside.
4
In the same pan, add the broccoli florets and sliced red bell pepper, sautéing for 3-4 minutes until tender-crisp.
5
Stir in the minced garlic and fresh ginger, cooking for 30 seconds until the aromatics are fragrant.
6
Return the chicken to the pan, then drizzle with tamari and toasted sesame oil, tossing everything to coat thoroughly.
7
Serve the hot stir-fry immediately over the cooked brown rice for a balanced, high-protein lunch.