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

Enjoy a vibrant and hearty stir-fry featuring tender chicken breast, crisp red bell pepper, and aromatic onions tossed with garlic and ginger over a bed of light cauliflower rice. Finished with a sprinkle of crunchy cashews, this dish delivers a satisfying blend of textures and flavors while keeping it clean and delicious.

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NUTRITION

499kcal
Protein
48g
Fat
27.9g
Carbs
22g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Cauliflower Rice

1/2 medium Red Bell Pepper, sliced

1/4 medium Yellow Onion, sliced

1 tbsp Olive Oil

1 tbsp Low Sodium Soy Sauce

1 clove Garlic, minced

1 tsp Fresh Ginger, minced

1 oz Raw Cashews

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PREPARATION

  • 1

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

  • 2

    Prepare the vegetables by slicing the red bell pepper and yellow onion, and finely mincing the garlic and ginger.

  • 3

    Heat 1 tablespoon of olive oil in a large pan or wok over medium-high heat.

  • 4

    Add the chicken pieces and stir-fry until they begin to brown and are nearly cooked through.

  • 5

    Toss in the sliced onions, red bell pepper, minced garlic, and ginger. Stir-fry for an additional 2-3 minutes until the vegetables start to soften.

  • 6

    Mix in the cauliflower rice and low sodium soy sauce, stirring well to combine and heat through, for about 3-4 minutes.

  • 7

    Remove from heat and stir in the raw cashews for a satisfying crunch.

  • 8

    Serve immediately while hot, enjoying the blend of tender chicken, crisp vegetables, and nutty accents.

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

Enjoy a vibrant and hearty stir-fry featuring tender chicken breast, crisp red bell pepper, and aromatic onions tossed with garlic and ginger over a bed of light cauliflower rice. Finished with a sprinkle of crunchy cashews, this dish delivers a satisfying blend of textures and flavors while keeping it clean and delicious.

NUTRITION

499kcal
Protein
48g
Fat
27.9g
Carbs
22g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Cauliflower Rice

1/2 medium Red Bell Pepper, sliced

1/4 medium Yellow Onion, sliced

1 tbsp Olive Oil

1 tbsp Low Sodium Soy Sauce

1 clove Garlic, minced

1 tsp Fresh Ginger, minced

1 oz Raw Cashews

PREPARATION

  • 1

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

  • 2

    Prepare the vegetables by slicing the red bell pepper and yellow onion, and finely mincing the garlic and ginger.

  • 3

    Heat 1 tablespoon of olive oil in a large pan or wok over medium-high heat.

  • 4

    Add the chicken pieces and stir-fry until they begin to brown and are nearly cooked through.

  • 5

    Toss in the sliced onions, red bell pepper, minced garlic, and ginger. Stir-fry for an additional 2-3 minutes until the vegetables start to soften.

  • 6

    Mix in the cauliflower rice and low sodium soy sauce, stirring well to combine and heat through, for about 3-4 minutes.

  • 7

    Remove from heat and stir in the raw cashews for a satisfying crunch.

  • 8

    Serve immediately while hot, enjoying the blend of tender chicken, crisp vegetables, and nutty accents.