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 vibrant and satisfying stir-fry featuring tender chicken breast diced and quickly sautéed with crisp red bell peppers, snap peas, and aromatic garlic and onion, all tossed with fluffy cauliflower rice. Enhanced with a splash of low-sodium soy sauce and a drizzle of sesame oil, it’s a lean, flavor-packed dish perfect for a balanced meal.

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NUTRITION

360kcal
Protein
49.3g
Fat
9.9g
Carbs
16.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Cauliflower Rice

1/2 cup Red Bell Pepper

1/2 cup Snap Peas

1/4 Onion

1 Garlic Clove

1 tbsp Low-Sodium Soy Sauce

1 tsp Sesame Oil

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PREPARATION

  • 1

    Cut the chicken breast into bite-sized pieces and season lightly with salt and pepper if desired.

  • 2

    Heat the sesame oil in a large skillet or wok over medium-high heat.

  • 3

    Add the chicken to the pan and stir-fry until it begins to brown, about 4-5 minutes.

  • 4

    While the chicken is cooking, thinly slice the red bell pepper, quarter the onion, and mince the garlic.

  • 5

    Add the onion and garlic to the pan, cooking for about 1 minute until fragrant.

  • 6

    Stir in the red bell pepper and snap peas, cooking for another 2-3 minutes until the vegetables are tender-crisp.

  • 7

    Add the cauliflower rice and low-sodium soy sauce, stirring well to combine and heat through for an additional 2 minutes.

  • 8

    Taste and adjust seasonings if necessary before serving.

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 vibrant and satisfying stir-fry featuring tender chicken breast diced and quickly sautéed with crisp red bell peppers, snap peas, and aromatic garlic and onion, all tossed with fluffy cauliflower rice. Enhanced with a splash of low-sodium soy sauce and a drizzle of sesame oil, it’s a lean, flavor-packed dish perfect for a balanced meal.

NUTRITION

360kcal
Protein
49.3g
Fat
9.9g
Carbs
16.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Cauliflower Rice

1/2 cup Red Bell Pepper

1/2 cup Snap Peas

1/4 Onion

1 Garlic Clove

1 tbsp Low-Sodium Soy Sauce

1 tsp Sesame Oil

PREPARATION

  • 1

    Cut the chicken breast into bite-sized pieces and season lightly with salt and pepper if desired.

  • 2

    Heat the sesame oil in a large skillet or wok over medium-high heat.

  • 3

    Add the chicken to the pan and stir-fry until it begins to brown, about 4-5 minutes.

  • 4

    While the chicken is cooking, thinly slice the red bell pepper, quarter the onion, and mince the garlic.

  • 5

    Add the onion and garlic to the pan, cooking for about 1 minute until fragrant.

  • 6

    Stir in the red bell pepper and snap peas, cooking for another 2-3 minutes until the vegetables are tender-crisp.

  • 7

    Add the cauliflower rice and low-sodium soy sauce, stirring well to combine and heat through for an additional 2 minutes.

  • 8

    Taste and adjust seasonings if necessary before serving.