Name: Cauliflower Rice Chicken Stir-Fry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 ounces Chicken Breast; 1 cup Cauliflower Rice; 1/2 cup sliced Red Bell Pepper; 1/4 cup diced Carrot; 1 large Egg; 1 tablespoon Low-Sodium Soy Sauce; 1 teaspoon Olive Oil; 2 cloves Garlic; 1 teaspoon Fresh Ginger

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

YOUR SOLIN GENERATED RECIPE

Cauliflower Rice Chicken Stir-Fry

Enjoy a vibrant stir-fry featuring tender chicken breast, fluffy cauliflower rice, and crisp vegetables tossed in a light soy-ginger sauce, finished with a scrambled egg for an extra boost of creaminess.

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NUTRITION

Protein

54.2g

Fat

14.8g

Carbs

15.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 cup Cauliflower Rice

1/2 cup sliced Red Bell Pepper

1/4 cup diced Carrot

1 large Egg

1 tablespoon Low-Sodium Soy Sauce

1 teaspoon Olive Oil

2 cloves Garlic

1 teaspoon Fresh Ginger

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PREPARATION

1
Thinly slice the chicken breast into bite-sized pieces. Mince the garlic and grate the ginger.
2
Heat the olive oil in a large non-stick skillet or wok over medium-high heat.
3
Add the garlic and ginger, stirring for about 30 seconds until fragrant.
4
Add the chicken pieces to the skillet and stir-fry until they are browned and nearly cooked through, about 4-5 minutes.
5
Mix in the red bell pepper and carrot, continuing to stir-fry for another 2 minutes until veggies just start to soften.
6
Stir in the cauliflower rice and drizzle with low-sodium soy sauce. Cook for 2-3 minutes until the cauliflower is tender but not mushy.
7
Push the stir-fry to one side of the skillet and crack the egg into the empty space. Scramble the egg until softly set, then mix it through the stir-fry.
8
Taste and adjust seasoning if necessary. Serve hot.