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 healthy twist on stir-fry that features tender chicken breast paired with nutrient-packed cauliflower rice and a colorful medley of vegetables. Lightly sautéed in sesame oil with hints of garlic and soy sauce, this dish is both satisfying and aligned with your balanced meal goals.

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NUTRITION

326kcal
Protein
44.1g
Fat
7.4g
Carbs
19.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 cup Cauliflower Rice (107g)

1/2 red Bell Pepper (75g)

1/4 yellow Onion (25g)

1/2 small Carrot (30g)

1/4 cup Snap Peas (25g)

1 clove Garlic

1 tsp Sesame Oil (5g)

1 tbsp Low-Sodium Soy Sauce (15ml)

1 tsp Fresh Ginger (optional, grated)

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PREPARATION

  • 1

    Slice the chicken breast into thin strips for even cooking.

  • 2

    Heat a large non-stick skillet or wok over medium-high heat and add the sesame oil.

  • 3

    Add the chicken strips and sauté until they begin to brown, about 4-5 minutes.

  • 4

    Incorporate the minced garlic and grated ginger, stirring for about 30 seconds until aromatic.

  • 5

    Toss in the diced red bell pepper, chopped onion, diced carrot, and snap peas. Stir-fry for 2-3 minutes until vegetables are slightly tender but still crisp.

  • 6

    Add the cauliflower rice and drizzle the low-sodium soy sauce over the mixture. Stir well to combine all elements.

  • 7

    Continue to stir-fry for an additional 2-3 minutes until the cauliflower is heated through and flavors meld well.

  • 8

    Taste and adjust seasoning if desired, 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

Enjoy a vibrant and healthy twist on stir-fry that features tender chicken breast paired with nutrient-packed cauliflower rice and a colorful medley of vegetables. Lightly sautéed in sesame oil with hints of garlic and soy sauce, this dish is both satisfying and aligned with your balanced meal goals.

NUTRITION

326kcal
Protein
44.1g
Fat
7.4g
Carbs
19.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 cup Cauliflower Rice (107g)

1/2 red Bell Pepper (75g)

1/4 yellow Onion (25g)

1/2 small Carrot (30g)

1/4 cup Snap Peas (25g)

1 clove Garlic

1 tsp Sesame Oil (5g)

1 tbsp Low-Sodium Soy Sauce (15ml)

1 tsp Fresh Ginger (optional, grated)

PREPARATION

  • 1

    Slice the chicken breast into thin strips for even cooking.

  • 2

    Heat a large non-stick skillet or wok over medium-high heat and add the sesame oil.

  • 3

    Add the chicken strips and sauté until they begin to brown, about 4-5 minutes.

  • 4

    Incorporate the minced garlic and grated ginger, stirring for about 30 seconds until aromatic.

  • 5

    Toss in the diced red bell pepper, chopped onion, diced carrot, and snap peas. Stir-fry for 2-3 minutes until vegetables are slightly tender but still crisp.

  • 6

    Add the cauliflower rice and drizzle the low-sodium soy sauce over the mixture. Stir well to combine all elements.

  • 7

    Continue to stir-fry for an additional 2-3 minutes until the cauliflower is heated through and flavors meld well.

  • 8

    Taste and adjust seasoning if desired, then serve hot.