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

Savor a light yet satisfying stir-fry that features tender chicken breast, crunchy riced cauliflower, and vibrant red bell peppers tossed together with aromatic garlic and ginger. Finished with a splash of low-sodium soy sauce and a hint of sesame and olive oil, this dish perfectly balances lean protein with fresh vegetables for a nutrient-packed meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

344kcal
Protein
44g
Fat
13.1g
Carbs
15.4g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 cup Riced Cauliflower

1/2 cup Diced Red Bell Pepper

1/4 cup Chopped Onion

1 clove Minced Garlic

1/2 teaspoon Grated Fresh Ginger

1 tablespoon Low-Sodium Soy Sauce

1 teaspoon Sesame Oil

1 teaspoon Olive Oil

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Thinly slice the chicken breast into bite-sized pieces.

  • 2

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

  • 3

    Sauté the chopped onion, minced garlic, and grated ginger for about 1-2 minutes until fragrant.

  • 4

    Add the chicken pieces and cook until lightly browned and nearly cooked through, about 4-5 minutes.

  • 5

    Stir in the diced red bell pepper and cook for another 2 minutes.

  • 6

    Add the riced cauliflower to the skillet and mix thoroughly.

  • 7

    Drizzle with soy sauce and sesame oil, stirring to combine all ingredients well.

  • 8

    Cook for an additional 2-3 minutes until the cauliflower is tender but still retains a slight crunch.

  • 9

    Taste and adjust seasoning if needed before serving.

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

Savor a light yet satisfying stir-fry that features tender chicken breast, crunchy riced cauliflower, and vibrant red bell peppers tossed together with aromatic garlic and ginger. Finished with a splash of low-sodium soy sauce and a hint of sesame and olive oil, this dish perfectly balances lean protein with fresh vegetables for a nutrient-packed meal.

NUTRITION

344kcal
Protein
44g
Fat
13.1g
Carbs
15.4g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 cup Riced Cauliflower

1/2 cup Diced Red Bell Pepper

1/4 cup Chopped Onion

1 clove Minced Garlic

1/2 teaspoon Grated Fresh Ginger

1 tablespoon Low-Sodium Soy Sauce

1 teaspoon Sesame Oil

1 teaspoon Olive Oil

PREPARATION

  • 1

    Thinly slice the chicken breast into bite-sized pieces.

  • 2

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

  • 3

    Sauté the chopped onion, minced garlic, and grated ginger for about 1-2 minutes until fragrant.

  • 4

    Add the chicken pieces and cook until lightly browned and nearly cooked through, about 4-5 minutes.

  • 5

    Stir in the diced red bell pepper and cook for another 2 minutes.

  • 6

    Add the riced cauliflower to the skillet and mix thoroughly.

  • 7

    Drizzle with soy sauce and sesame oil, stirring to combine all ingredients well.

  • 8

    Cook for an additional 2-3 minutes until the cauliflower is tender but still retains a slight crunch.

  • 9

    Taste and adjust seasoning if needed before serving.