YOUR SOLIN GENERATED RECIPE
Cauliflower Rice Chicken Stir-Fry
Enjoy a vibrant, light stir-fry featuring tender chicken breast, crisp cauliflower rice, colorful bell peppers, and a burst of aromatic garlic and ginger. Lightly coated in a low-sodium soy sauce, this dish is finished with a delicate touch of olive oil and a scrambled egg for added creaminess and protein. It's a healthy, savory meal perfect for breakfast, lunch, or dinner.
INGREDIENTS
6 oz Chicken Breast
1 cup Cauliflower Rice
1/2 cup Mixed Bell Peppers
1 large Egg
1 tsp Olive Oil
1 tbsp Low-Sodium Soy Sauce
2 cloves Garlic
1 tsp Ginger
2 tbsp Green Onions
PREPARATION
Thinly slice the chicken breast into bite-sized strips. Season lightly with a pinch of salt and pepper if desired.
Heat a non-stick skillet over medium-high heat and add 1 teaspoon of olive oil. Sauté the garlic and ginger for about 30 seconds until fragrant.
Add the chicken strips to the skillet and cook until they are browned and fully cooked, about 5-6 minutes.
Mix in the sliced bell peppers and stir-fry for another 2 minutes until they start to soften.
Add the cauliflower rice to the skillet along with the low-sodium soy sauce, stirring well to combine all ingredients. Cook for an additional 2-3 minutes until the cauliflower is tender.
In a separate small pan, scramble the egg until just cooked, then fold it into the stir-fry mixture.
Garnish with chopped green onions and serve hot.