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 featuring tender chicken breast sautéed with crisp vegetables and cauliflower rice. This dish is light yet protein-packed, with a delicate hint of sesame and aromatic garlic, offering a nutritious balance perfect for any meal.

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NUTRITION

362kcal
Protein
51g
Fat
9.9g
Carbs
17.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (~140g)

1 cup Cauliflower Rice (~150g)

1/2 cup diced Red Bell Pepper (~75g)

1/4 cup diced Onion (~40g)

1/2 cup Snap Peas (~50g)

1 clove Garlic, minced (~3g)

1 tsp Sesame Oil (~5g)

1 tsp Fresh Ginger, minced (~2g)

1 tbsp Low Sodium Soy Sauce (~16g)

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PREPARATION

  • 1

    Slice the chicken breast into thin, bite-sized strips.

  • 2

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

  • 3

    Add the minced garlic and ginger to the hot oil, stirring for 30 seconds until fragrant.

  • 4

    Add the chicken strips and stir-fry until the chicken is fully cooked and lightly browned, about 5-7 minutes.

  • 5

    Introduce the diced onion, red bell pepper, and snap peas to the skillet, and stir-fry for another 3-4 minutes until the vegetables begin to soften but remain crisp.

  • 6

    Stir in the cauliflower rice and low sodium soy sauce, cooking for an additional 2-3 minutes until the cauliflower is tender and everything is well combined.

  • 7

    Taste and adjust seasoning if necessary, then remove from heat and 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 featuring tender chicken breast sautéed with crisp vegetables and cauliflower rice. This dish is light yet protein-packed, with a delicate hint of sesame and aromatic garlic, offering a nutritious balance perfect for any meal.

NUTRITION

362kcal
Protein
51g
Fat
9.9g
Carbs
17.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (~140g)

1 cup Cauliflower Rice (~150g)

1/2 cup diced Red Bell Pepper (~75g)

1/4 cup diced Onion (~40g)

1/2 cup Snap Peas (~50g)

1 clove Garlic, minced (~3g)

1 tsp Sesame Oil (~5g)

1 tsp Fresh Ginger, minced (~2g)

1 tbsp Low Sodium Soy Sauce (~16g)

PREPARATION

  • 1

    Slice the chicken breast into thin, bite-sized strips.

  • 2

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

  • 3

    Add the minced garlic and ginger to the hot oil, stirring for 30 seconds until fragrant.

  • 4

    Add the chicken strips and stir-fry until the chicken is fully cooked and lightly browned, about 5-7 minutes.

  • 5

    Introduce the diced onion, red bell pepper, and snap peas to the skillet, and stir-fry for another 3-4 minutes until the vegetables begin to soften but remain crisp.

  • 6

    Stir in the cauliflower rice and low sodium soy sauce, cooking for an additional 2-3 minutes until the cauliflower is tender and everything is well combined.

  • 7

    Taste and adjust seasoning if necessary, then remove from heat and serve immediately.