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 healthy stir-fry featuring tender chicken breast sautéed with crisp bell peppers, onions, garlic, and ginger over a bed of fragrant cauliflower rice. Finished with a scrambled egg for an extra boost of protein, this dish is both satisfying and light.

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NUTRITION

365kcal
Protein
50g
Fat
13.9g
Carbs
13.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Cauliflower Rice

1/2 medium Bell Pepper

1/4 medium Onion

1 tbsp Olive Oil

1 tbsp Soy Sauce

1 clove Garlic

1 tsp Ginger

1 large Egg

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PREPARATION

  • 1

    Start by prepping all vegetables: chop the bell pepper and onion into bite-sized pieces, mince the garlic and ginger, and set aside.

  • 2

    Heat the olive oil in a large skillet or wok over medium-high heat.

  • 3

    Add the chicken breast (sliced into thin strips) to the skillet and cook until lightly browned and nearly cooked through.

  • 4

    Stir in the chopped bell pepper, onion, garlic, and ginger. Sauté until the vegetables begin to soften, about 3-4 minutes.

  • 5

    Add the cauliflower rice to the skillet, stirring well to combine with the chicken and vegetables.

  • 6

    Pour in the soy sauce and continue to stir-fry for another 2-3 minutes until everything is well coated and heated through.

  • 7

    Push the stir-fry mixture to one side of the skillet and crack the egg into the empty space. Scramble the egg until fully cooked, then mix it into the stir-fry.

  • 8

    Taste and adjust seasonings if needed, then 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

A vibrant and healthy stir-fry featuring tender chicken breast sautéed with crisp bell peppers, onions, garlic, and ginger over a bed of fragrant cauliflower rice. Finished with a scrambled egg for an extra boost of protein, this dish is both satisfying and light.

NUTRITION

365kcal
Protein
50g
Fat
13.9g
Carbs
13.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Cauliflower Rice

1/2 medium Bell Pepper

1/4 medium Onion

1 tbsp Olive Oil

1 tbsp Soy Sauce

1 clove Garlic

1 tsp Ginger

1 large Egg

PREPARATION

  • 1

    Start by prepping all vegetables: chop the bell pepper and onion into bite-sized pieces, mince the garlic and ginger, and set aside.

  • 2

    Heat the olive oil in a large skillet or wok over medium-high heat.

  • 3

    Add the chicken breast (sliced into thin strips) to the skillet and cook until lightly browned and nearly cooked through.

  • 4

    Stir in the chopped bell pepper, onion, garlic, and ginger. Sauté until the vegetables begin to soften, about 3-4 minutes.

  • 5

    Add the cauliflower rice to the skillet, stirring well to combine with the chicken and vegetables.

  • 6

    Pour in the soy sauce and continue to stir-fry for another 2-3 minutes until everything is well coated and heated through.

  • 7

    Push the stir-fry mixture to one side of the skillet and crack the egg into the empty space. Scramble the egg until fully cooked, then mix it into the stir-fry.

  • 8

    Taste and adjust seasonings if needed, then serve immediately.