Cauliflower Rice Chicken Stir-Fry

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

Cauliflower Rice Chicken Stir-Fry

YOUR SOLIN GENERATED RECIPE

Cauliflower Rice Chicken Stir-Fry

A bright and flavorful stir-fry featuring tender chicken breast, nutrient-packed cauliflower rice, and crisp bell peppers, all tossed in a savory soy-ginger glaze. This dish offers a harmonious blend of textures and a vibrant medley of colors perfect for a light yet satisfying meal.

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NUTRITION

353kcal
Protein
49.1g
Fat
9.7g
Carbs
16.3g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 cup Cauliflower Rice

0.5 medium Red Bell Pepper

0.25 cup diced Onion

1 tablespoon Low-Sodium Soy Sauce

1 teaspoon Olive Oil

1 clove Garlic

1 teaspoon Fresh Ginger, grated

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PREPARATION

  • 1

    Start by thinly slicing the chicken breast into bite-sized strips.

  • 2

    Heat the olive oil in a large non-stick skillet or wok over medium-high heat.

  • 3

    Add the chicken strips and stir-fry until lightly browned and cooked through, about 5-6 minutes.

  • 4

    Toss in the diced onion, minced garlic, and grated ginger, stirring for about 1-2 minutes until fragrant.

  • 5

    Add the red bell pepper slices and cauliflower rice to the pan, mixing well.

  • 6

    Drizzle the low-sodium soy sauce over the mixture and continue to stir-fry for another 3-4 minutes until the vegetables are tender but still crisp.

  • 7

    Serve hot, garnished with a sprinkle of freshly cracked black pepper if desired.

Cauliflower Rice Chicken Stir-Fry

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

Cauliflower Rice Chicken Stir-Fry

YOUR SOLIN GENERATED RECIPE

Cauliflower Rice Chicken Stir-Fry

A bright and flavorful stir-fry featuring tender chicken breast, nutrient-packed cauliflower rice, and crisp bell peppers, all tossed in a savory soy-ginger glaze. This dish offers a harmonious blend of textures and a vibrant medley of colors perfect for a light yet satisfying meal.

NUTRITION

353kcal
Protein
49.1g
Fat
9.7g
Carbs
16.3g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 cup Cauliflower Rice

0.5 medium Red Bell Pepper

0.25 cup diced Onion

1 tablespoon Low-Sodium Soy Sauce

1 teaspoon Olive Oil

1 clove Garlic

1 teaspoon Fresh Ginger, grated

PREPARATION

  • 1

    Start by thinly slicing the chicken breast into bite-sized strips.

  • 2

    Heat the olive oil in a large non-stick skillet or wok over medium-high heat.

  • 3

    Add the chicken strips and stir-fry until lightly browned and cooked through, about 5-6 minutes.

  • 4

    Toss in the diced onion, minced garlic, and grated ginger, stirring for about 1-2 minutes until fragrant.

  • 5

    Add the red bell pepper slices and cauliflower rice to the pan, mixing well.

  • 6

    Drizzle the low-sodium soy sauce over the mixture and continue to stir-fry for another 3-4 minutes until the vegetables are tender but still crisp.

  • 7

    Serve hot, garnished with a sprinkle of freshly cracked black pepper if desired.