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 nutrient-packed stir-fry featuring tender chicken breast, light and fluffy cauliflower rice, and a medley of crisp vegetables all tossed together in a flavorful garlic-ginger sauce with a hint of sesame oil. Perfect for a balanced meal any time of day.

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NUTRITION

373kcal
Protein
44.8g
Fat
9.2g
Carbs
27.5g

SERVINGS

1 serving

INGREDIENTS

1 piece (6 oz) Chicken Breast

1 cup Cauliflower Rice

1/2 cup sliced Bell Pepper

1/2 cup Snap Peas

1/2 cup sliced Carrot

1/4 cup chopped Onion

2 cloves Garlic

1 tsp minced Fresh Ginger

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 non-stick skillet or wok over medium-high heat.

  • 3

    Add the chicken pieces to the skillet and stir-fry for 5-6 minutes until they start to brown and are nearly cooked through.

  • 4

    Add the chopped onion, minced garlic, and ginger. Sauté for an additional 1-2 minutes until fragrant.

  • 5

    Mix in the bell pepper, snap peas, and carrots. Continue stir-frying for about 3-4 minutes until the vegetables are tender-crisp.

  • 6

    Stir in the cauliflower rice and drizzle with low-sodium soy sauce. Cook for another 2-3 minutes, ensuring the cauliflower rice is heated through and well combined with the vegetables.

  • 7

    Taste and adjust seasonings as needed, then serve hot.

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 nutrient-packed stir-fry featuring tender chicken breast, light and fluffy cauliflower rice, and a medley of crisp vegetables all tossed together in a flavorful garlic-ginger sauce with a hint of sesame oil. Perfect for a balanced meal any time of day.

NUTRITION

373kcal
Protein
44.8g
Fat
9.2g
Carbs
27.5g

SERVINGS

1 serving

INGREDIENTS

1 piece (6 oz) Chicken Breast

1 cup Cauliflower Rice

1/2 cup sliced Bell Pepper

1/2 cup Snap Peas

1/2 cup sliced Carrot

1/4 cup chopped Onion

2 cloves Garlic

1 tsp minced Fresh Ginger

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 non-stick skillet or wok over medium-high heat.

  • 3

    Add the chicken pieces to the skillet and stir-fry for 5-6 minutes until they start to brown and are nearly cooked through.

  • 4

    Add the chopped onion, minced garlic, and ginger. Sauté for an additional 1-2 minutes until fragrant.

  • 5

    Mix in the bell pepper, snap peas, and carrots. Continue stir-frying for about 3-4 minutes until the vegetables are tender-crisp.

  • 6

    Stir in the cauliflower rice and drizzle with low-sodium soy sauce. Cook for another 2-3 minutes, ensuring the cauliflower rice is heated through and well combined with the vegetables.

  • 7

    Taste and adjust seasonings as needed, then serve hot.