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, stir-fried dish featuring tender 6-ounce chicken breast, sautéed in a splash of olive oil with a medley of crisp bell peppers and onions over a bed of fluffy cauliflower rice. Infused with garlic, ginger, and a drizzle of low-sodium soy sauce, this dish delivers a satisfying crunch and a burst of Asian-inspired flavors perfect for a quick, balanced meal.

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NUTRITION

357kcal
Protein
45.3g
Fat
13.3g
Carbs
18.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Cauliflower Rice

1/2 medium Bell Pepper

1/4 cup Chopped Onion

2 cloves Garlic

1 tsp Fresh Ginger (grated)

1 tsp Olive Oil

1 tbsp Low-Sodium Soy Sauce

10g Cashews

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PREPARATION

  • 1

    Thinly slice the chicken breast into bite-sized pieces.

  • 2

    Heat 1 teaspoon of olive oil in a large non-stick skillet over medium-high heat.

  • 3

    Add the chicken pieces and sauté until lightly browned and cooked through, about 5-6 minutes.

  • 4

    Stir in minced garlic and grated ginger, and cook for another 1 minute until fragrant.

  • 5

    Add the chopped onion and bell pepper. Stir-fry for 2-3 minutes until they begin to soften.

  • 6

    Mix in the cauliflower rice and drizzle with low-sodium soy sauce. Stir everything together and cook for an additional 3 minutes, allowing the flavors to meld.

  • 7

    Sprinkle around 10 grams of cashews over the stir-fry and give it a quick toss.

  • 8

    Taste and adjust seasoning if needed, then serve warm.

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, stir-fried dish featuring tender 6-ounce chicken breast, sautéed in a splash of olive oil with a medley of crisp bell peppers and onions over a bed of fluffy cauliflower rice. Infused with garlic, ginger, and a drizzle of low-sodium soy sauce, this dish delivers a satisfying crunch and a burst of Asian-inspired flavors perfect for a quick, balanced meal.

NUTRITION

357kcal
Protein
45.3g
Fat
13.3g
Carbs
18.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Cauliflower Rice

1/2 medium Bell Pepper

1/4 cup Chopped Onion

2 cloves Garlic

1 tsp Fresh Ginger (grated)

1 tsp Olive Oil

1 tbsp Low-Sodium Soy Sauce

10g Cashews

PREPARATION

  • 1

    Thinly slice the chicken breast into bite-sized pieces.

  • 2

    Heat 1 teaspoon of olive oil in a large non-stick skillet over medium-high heat.

  • 3

    Add the chicken pieces and sauté until lightly browned and cooked through, about 5-6 minutes.

  • 4

    Stir in minced garlic and grated ginger, and cook for another 1 minute until fragrant.

  • 5

    Add the chopped onion and bell pepper. Stir-fry for 2-3 minutes until they begin to soften.

  • 6

    Mix in the cauliflower rice and drizzle with low-sodium soy sauce. Stir everything together and cook for an additional 3 minutes, allowing the flavors to meld.

  • 7

    Sprinkle around 10 grams of cashews over the stir-fry and give it a quick toss.

  • 8

    Taste and adjust seasoning if needed, then serve warm.