Spicy Shrimp and Chicken Cauliflower Rice Skillet

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

Spicy Shrimp and Chicken Cauliflower Rice Skillet

YOUR SOLIN GENERATED RECIPE

Spicy Shrimp and Chicken Cauliflower Rice Skillet

Sautéed shrimp and chicken paired with cauliflower rice and vibrant red bell pepper come together in a spicy skillet infused with garlic, jalapeño, and a squeeze of lime. This dish offers a satisfying blend of lean protein and fresh vegetables, lightly sautéed in avocado oil for a delicate, zesty finish.

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NUTRITION

315kcal
Protein
49.3g
Fat
8.9g
Carbs
14.4g

SERVINGS

1 serving

INGREDIENTS

3 oz Shrimp (85g)

3 oz Chicken Breast (85g)

1 cup Cauliflower Rice (107g)

1/2 cup Chopped Red Bell Pepper (75g)

1 tsp Avocado Oil (4.5g)

2 Garlic Cloves

1 Jalapeño Pepper

1 Lime Wedge

1 tsp Chili Powder

Salt & Black Pepper to taste

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PREPARATION

  • 1

    If using frozen shrimp, thaw them and pat dry. Cut the chicken breast into bite-sized pieces.

  • 2

    Heat the avocado oil in a large skillet over medium-high heat.

  • 3

    Add minced garlic and diced jalapeño to the skillet, sauté until fragrant, about 1 minute.

  • 4

    Add the chicken pieces to the skillet and cook until lightly browned, about 3-4 minutes per side.

  • 5

    Toss in the shrimp and sprinkle with chili powder, salt, and pepper. Sauté until the shrimp turn pink, about 2-3 minutes.

  • 6

    Mix in the cauliflower rice and chopped red bell pepper, stirring to combine all ingredients. Cook for additional 3-4 minutes until the cauliflower is tender.

  • 7

    Squeeze a lime wedge over the skillet, give it a final stir, and adjust seasoning if needed before serving.

Spicy Shrimp and Chicken Cauliflower Rice Skillet

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

Spicy Shrimp and Chicken Cauliflower Rice Skillet

YOUR SOLIN GENERATED RECIPE

Spicy Shrimp and Chicken Cauliflower Rice Skillet

Sautéed shrimp and chicken paired with cauliflower rice and vibrant red bell pepper come together in a spicy skillet infused with garlic, jalapeño, and a squeeze of lime. This dish offers a satisfying blend of lean protein and fresh vegetables, lightly sautéed in avocado oil for a delicate, zesty finish.

NUTRITION

315kcal
Protein
49.3g
Fat
8.9g
Carbs
14.4g

SERVINGS

1 serving

INGREDIENTS

3 oz Shrimp (85g)

3 oz Chicken Breast (85g)

1 cup Cauliflower Rice (107g)

1/2 cup Chopped Red Bell Pepper (75g)

1 tsp Avocado Oil (4.5g)

2 Garlic Cloves

1 Jalapeño Pepper

1 Lime Wedge

1 tsp Chili Powder

Salt & Black Pepper to taste

PREPARATION

  • 1

    If using frozen shrimp, thaw them and pat dry. Cut the chicken breast into bite-sized pieces.

  • 2

    Heat the avocado oil in a large skillet over medium-high heat.

  • 3

    Add minced garlic and diced jalapeño to the skillet, sauté until fragrant, about 1 minute.

  • 4

    Add the chicken pieces to the skillet and cook until lightly browned, about 3-4 minutes per side.

  • 5

    Toss in the shrimp and sprinkle with chili powder, salt, and pepper. Sauté until the shrimp turn pink, about 2-3 minutes.

  • 6

    Mix in the cauliflower rice and chopped red bell pepper, stirring to combine all ingredients. Cook for additional 3-4 minutes until the cauliflower is tender.

  • 7

    Squeeze a lime wedge over the skillet, give it a final stir, and adjust seasoning if needed before serving.