Name: Buckwheat and Edamame Stir-Fry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Chicken breast; 0.5 cup Shelled edamame; 0.5 cup Cooked buckwheat groats; 0.5 tbsp Avocado oil; 0.5 cup Red bell pepper; 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

Buckwheat and Edamame Stir-Fry

Tender chicken and nutty buckwheat stir-fried with vibrant edamame and crisp peppers in a savory ginger-tamari sauce.

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NUTRITION

Protein

39.8g

Fat

13.2g

Carbs

32.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken breast

0.5 cup Shelled edamame

0.5 cup Cooked buckwheat groats

0.5 tbsp Avocado oil

0.5 cup Red bell pepper

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
Heat avocado oil in a large skillet or wok over medium-high heat.
2
Add the diced chicken breast, sea salt, and black pepper, cooking until the chicken is golden brown and cooked through.
3
Stir in the minced garlic and fresh ginger, sautéing for 30 seconds until the aromatics are fragrant.
4
Add the sliced red bell pepper and shelled edamame to the pan, stir-frying for 3-4 minutes until the peppers are tender-crisp.
5
Fold in the cooked buckwheat groats and tamari, tossing everything together for 2 minutes until the dish is heated through and well-coated.