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

Enjoy a vibrant and nutritious stir-fry featuring tender chicken and crisp veggies over a bed of cauliflower rice. This dish bursts with flavor from a light garlic and soy sauce, offering a satisfying meal that is both balanced and energizing.

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NUTRITION

383kcal
Protein
55.3g
Fat
10.6g
Carbs
17.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 cup Cauliflower Rice (107g)

1/2 cup sliced Red Bell Pepper (46g)

1/2 cup Snap Peas (50g)

1/4 cup diced Onion (40g)

1 clove Garlic (3g)

1 tsp Sesame Oil (5g)

1 tbsp Low-Sodium Soy Sauce (16g)

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PREPARATION

  • 1

    Start by dicing the chicken breast into bite-sized pieces. Season lightly with salt and pepper if desired.

  • 2

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

  • 3

    Add the diced chicken and stir-fry until it is browned and cooked through, about 5-7 minutes.

  • 4

    Toss in the minced garlic, diced onion, sliced red bell pepper, and snap peas. Continue stir-frying for another 3-4 minutes until the vegetables are crisp-tender.

  • 5

    Mix in the cauliflower rice and low-sodium soy sauce. Stir-fry for an additional 2-3 minutes, ensuring everything is well combined and heated through.

  • 6

    Adjust seasoning as desired and serve immediately.

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

Enjoy a vibrant and nutritious stir-fry featuring tender chicken and crisp veggies over a bed of cauliflower rice. This dish bursts with flavor from a light garlic and soy sauce, offering a satisfying meal that is both balanced and energizing.

NUTRITION

383kcal
Protein
55.3g
Fat
10.6g
Carbs
17.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 cup Cauliflower Rice (107g)

1/2 cup sliced Red Bell Pepper (46g)

1/2 cup Snap Peas (50g)

1/4 cup diced Onion (40g)

1 clove Garlic (3g)

1 tsp Sesame Oil (5g)

1 tbsp Low-Sodium Soy Sauce (16g)

PREPARATION

  • 1

    Start by dicing the chicken breast into bite-sized pieces. Season lightly with salt and pepper if desired.

  • 2

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

  • 3

    Add the diced chicken and stir-fry until it is browned and cooked through, about 5-7 minutes.

  • 4

    Toss in the minced garlic, diced onion, sliced red bell pepper, and snap peas. Continue stir-frying for another 3-4 minutes until the vegetables are crisp-tender.

  • 5

    Mix in the cauliflower rice and low-sodium soy sauce. Stir-fry for an additional 2-3 minutes, ensuring everything is well combined and heated through.

  • 6

    Adjust seasoning as desired and serve immediately.