Stir-Fried Chicken and Veggies with Jasmine Rice

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

Stir-Fried Chicken and Veggies with Jasmine Rice

YOUR SOLIN GENERATED RECIPE

Stir-Fried Chicken and Veggies with Jasmine Rice

Enjoy a colorful, satisfying stir-fry featuring lean chicken, crisp mixed vegetables, and fragrant jasmine rice. This quick and balanced dinner offers tender chicken, lightly sautéed veggies, and a delicate sauce that brings the dish together in an appealing, flavorful harmony.

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NUTRITION

369kcal
Protein
28.9g
Fat
7.1g
Carbs
47.1g

SERVINGS

1 serving

INGREDIENTS

3.5 oz Chicken Breast (raw)

0.75 cup cooked Jasmine Rice

0.5 medium Mixed Bell Pepper

0.5 cup Snap Peas

1 medium Carrot

1 teaspoon Olive Oil

1 clove Garlic

1 tablespoon Low-Sodium Soy Sauce

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PREPARATION

  • 1

    Thinly slice the chicken breast into bite-sized strips for even cooking.

  • 2

    Prepare the vegetables: julienne the carrot, thinly slice the bell pepper, and trim the snap peas. Mince the garlic.

  • 3

    Heat the olive oil in a large skillet or wok over medium-high heat. Sauté the garlic for about 30 seconds until fragrant.

  • 4

    Add the chicken strips to the skillet and stir-fry until cooked through and lightly browned, about 3-4 minutes.

  • 5

    Introduce the vegetables to the skillet and stir-fry for an additional 2-3 minutes until they are crisp-tender.

  • 6

    Stir in the low-sodium soy sauce, ensuring everything is well-coated and heated through.

  • 7

    Serve the chicken and veggie stir-fry over the cooked jasmine rice, ensuring an even portion of rice and stir-fry on each plate.

Stir-Fried Chicken and Veggies with Jasmine Rice

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

Stir-Fried Chicken and Veggies with Jasmine Rice

YOUR SOLIN GENERATED RECIPE

Stir-Fried Chicken and Veggies with Jasmine Rice

Enjoy a colorful, satisfying stir-fry featuring lean chicken, crisp mixed vegetables, and fragrant jasmine rice. This quick and balanced dinner offers tender chicken, lightly sautéed veggies, and a delicate sauce that brings the dish together in an appealing, flavorful harmony.

NUTRITION

369kcal
Protein
28.9g
Fat
7.1g
Carbs
47.1g

SERVINGS

1 serving

INGREDIENTS

3.5 oz Chicken Breast (raw)

0.75 cup cooked Jasmine Rice

0.5 medium Mixed Bell Pepper

0.5 cup Snap Peas

1 medium Carrot

1 teaspoon Olive Oil

1 clove Garlic

1 tablespoon Low-Sodium Soy Sauce

PREPARATION

  • 1

    Thinly slice the chicken breast into bite-sized strips for even cooking.

  • 2

    Prepare the vegetables: julienne the carrot, thinly slice the bell pepper, and trim the snap peas. Mince the garlic.

  • 3

    Heat the olive oil in a large skillet or wok over medium-high heat. Sauté the garlic for about 30 seconds until fragrant.

  • 4

    Add the chicken strips to the skillet and stir-fry until cooked through and lightly browned, about 3-4 minutes.

  • 5

    Introduce the vegetables to the skillet and stir-fry for an additional 2-3 minutes until they are crisp-tender.

  • 6

    Stir in the low-sodium soy sauce, ensuring everything is well-coated and heated through.

  • 7

    Serve the chicken and veggie stir-fry over the cooked jasmine rice, ensuring an even portion of rice and stir-fry on each plate.