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 satisfying stir-fry that features tender chicken breast, lightly sautéed with a colorful mix of bell pepper, carrot, and onion over a bed of fluffy cauliflower rice. Enhanced with fresh garlic and ginger and finished with a splash of low-sodium soy sauce, this dish packs lean protein and a burst of flavor, making it perfect for a healthy, balanced meal.

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NUTRITION

322kcal
Protein
43.7g
Fat
7.4g
Carbs
19.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Cauliflower Rice

1/2 medium Red Bell Pepper (sliced)

1.5 medium Carrots (julienned)

1/4 medium Onion (sliced)

1 clove Garlic

1 tsp Fresh Ginger (minced)

1 tbsp Low-Sodium Soy Sauce

1 tsp Olive Oil

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PREPARATION

  • 1

    Cut the chicken breast into bite-sized pieces and season lightly with salt and pepper if desired.

  • 2

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

  • 3

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

  • 4

    Add the sliced onion, minced garlic, and ginger, stirring frequently until fragrant, about 1 minute.

  • 5

    Toss in the red bell pepper slices and julienned carrots and stir-fry for another 2-3 minutes until they begin to soften.

  • 6

    Stir in the cauliflower rice and drizzle with low-sodium soy sauce. Continue to cook for 2-3 minutes, stirring often, until the cauliflower is tender but still has a bit of crunch.

  • 7

    Taste and adjust seasoning as needed. 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 satisfying stir-fry that features tender chicken breast, lightly sautéed with a colorful mix of bell pepper, carrot, and onion over a bed of fluffy cauliflower rice. Enhanced with fresh garlic and ginger and finished with a splash of low-sodium soy sauce, this dish packs lean protein and a burst of flavor, making it perfect for a healthy, balanced meal.

NUTRITION

322kcal
Protein
43.7g
Fat
7.4g
Carbs
19.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Cauliflower Rice

1/2 medium Red Bell Pepper (sliced)

1.5 medium Carrots (julienned)

1/4 medium Onion (sliced)

1 clove Garlic

1 tsp Fresh Ginger (minced)

1 tbsp Low-Sodium Soy Sauce

1 tsp Olive Oil

PREPARATION

  • 1

    Cut the chicken breast into bite-sized pieces and season lightly with salt and pepper if desired.

  • 2

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

  • 3

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

  • 4

    Add the sliced onion, minced garlic, and ginger, stirring frequently until fragrant, about 1 minute.

  • 5

    Toss in the red bell pepper slices and julienned carrots and stir-fry for another 2-3 minutes until they begin to soften.

  • 6

    Stir in the cauliflower rice and drizzle with low-sodium soy sauce. Continue to cook for 2-3 minutes, stirring often, until the cauliflower is tender but still has a bit of crunch.

  • 7

    Taste and adjust seasoning as needed. Serve immediately.