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-fry featuring tender, succulent chicken breast tossed with crisp red bell peppers, carrots, and snap peas over a bed of cauliflower rice. Enhanced with a hint of ginger and garlic, and finished with a touch of sesame oil and soy sauce, this dish packs a satisfying umami flavor and a lively crunch in every bite.

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NUTRITION

339kcal
Protein
44.1g
Fat
11.3g
Carbs
18.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Cauliflower Rice

1/2 cup Red Bell Pepper, chopped

1/2 cup Carrot, julienned

1/4 cup Snap Peas

1/2 tablespoon Sesame Oil

1 tablespoon Low-Sodium Soy Sauce

2 cloves Garlic, minced

1 teaspoon Fresh Ginger, grated

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PREPARATION

  • 1

    Thinly slice the chicken breast into bite-sized strips. Season lightly with salt and pepper if desired.

  • 2

    In a large non-stick skillet or wok, heat the sesame oil over medium-high heat. Add minced garlic and grated ginger, sautéing for about 30 seconds until fragrant.

  • 3

    Add the chicken strips to the skillet. Stir-fry for 4-5 minutes until the chicken is cooked through and lightly browned.

  • 4

    Toss in the red bell pepper, carrot, and snap peas. Stir-fry for an additional 2-3 minutes until the vegetables begin to soften but still retain crunch.

  • 5

    Stir in the cauliflower rice and low-sodium soy sauce. Cook for another 2 minutes, ensuring the cauliflower rice is heated through and evenly mixed with the other ingredients.

  • 6

    Taste and adjust seasonings as needed before serving. Enjoy your nutrient-packed, flavorful stir-fry!

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-fry featuring tender, succulent chicken breast tossed with crisp red bell peppers, carrots, and snap peas over a bed of cauliflower rice. Enhanced with a hint of ginger and garlic, and finished with a touch of sesame oil and soy sauce, this dish packs a satisfying umami flavor and a lively crunch in every bite.

NUTRITION

339kcal
Protein
44.1g
Fat
11.3g
Carbs
18.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Cauliflower Rice

1/2 cup Red Bell Pepper, chopped

1/2 cup Carrot, julienned

1/4 cup Snap Peas

1/2 tablespoon Sesame Oil

1 tablespoon Low-Sodium Soy Sauce

2 cloves Garlic, minced

1 teaspoon Fresh Ginger, grated

PREPARATION

  • 1

    Thinly slice the chicken breast into bite-sized strips. Season lightly with salt and pepper if desired.

  • 2

    In a large non-stick skillet or wok, heat the sesame oil over medium-high heat. Add minced garlic and grated ginger, sautéing for about 30 seconds until fragrant.

  • 3

    Add the chicken strips to the skillet. Stir-fry for 4-5 minutes until the chicken is cooked through and lightly browned.

  • 4

    Toss in the red bell pepper, carrot, and snap peas. Stir-fry for an additional 2-3 minutes until the vegetables begin to soften but still retain crunch.

  • 5

    Stir in the cauliflower rice and low-sodium soy sauce. Cook for another 2 minutes, ensuring the cauliflower rice is heated through and evenly mixed with the other ingredients.

  • 6

    Taste and adjust seasonings as needed before serving. Enjoy your nutrient-packed, flavorful stir-fry!