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 healthy stir-fry featuring tender slices of chicken breast, crisp cauliflower rice, and colorful bell pepper and onion medley, all tossed in a light soy and garlic sauce with a hint of sesame oil. This dish provides a satisfying balance of lean protein and nutrient-packed vegetables in every bite.

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NUTRITION

331kcal
Protein
52.1g
Fat
9.5g
Carbs
12.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 cup Cauliflower Rice (107g)

1/2 medium Red Bell Pepper (75g)

1/4 small Yellow Onion (25g)

1 clove Garlic

1 tbsp Low-Sodium Soy Sauce

1 tsp Sesame Oil

2 tbsp chopped Scallions

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PREPARATION

  • 1

    Slice the chicken breast into thin strips and season lightly with salt and pepper if desired.

  • 2

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

  • 3

    Add the chicken strips and stir-fry until they turn golden and are cooked through, about 4-5 minutes.

  • 4

    Toss in the minced garlic, sliced red bell pepper, and chopped onion. Sauté for another 2 minutes until the vegetables begin to soften.

  • 5

    Add the cauliflower rice to the skillet and stir-fry for about 3-4 minutes, allowing the flavors to blend.

  • 6

    Drizzle the low-sodium soy sauce over the mixture and stir to evenly coat the ingredients.

  • 7

    Remove from heat, garnish with chopped scallions, 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

Enjoy a vibrant and healthy stir-fry featuring tender slices of chicken breast, crisp cauliflower rice, and colorful bell pepper and onion medley, all tossed in a light soy and garlic sauce with a hint of sesame oil. This dish provides a satisfying balance of lean protein and nutrient-packed vegetables in every bite.

NUTRITION

331kcal
Protein
52.1g
Fat
9.5g
Carbs
12.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 cup Cauliflower Rice (107g)

1/2 medium Red Bell Pepper (75g)

1/4 small Yellow Onion (25g)

1 clove Garlic

1 tbsp Low-Sodium Soy Sauce

1 tsp Sesame Oil

2 tbsp chopped Scallions

PREPARATION

  • 1

    Slice the chicken breast into thin strips and season lightly with salt and pepper if desired.

  • 2

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

  • 3

    Add the chicken strips and stir-fry until they turn golden and are cooked through, about 4-5 minutes.

  • 4

    Toss in the minced garlic, sliced red bell pepper, and chopped onion. Sauté for another 2 minutes until the vegetables begin to soften.

  • 5

    Add the cauliflower rice to the skillet and stir-fry for about 3-4 minutes, allowing the flavors to blend.

  • 6

    Drizzle the low-sodium soy sauce over the mixture and stir to evenly coat the ingredients.

  • 7

    Remove from heat, garnish with chopped scallions, and serve immediately.