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 stir-fry featuring tender 6 oz chicken breast sautéed with crisp bell pepper and snap peas, all tossed into a bed of gently seasoned cauliflower rice. With fragrant garlic and ginger paired with a touch of soy sauce and toasted sesame oil, this dish delivers a harmonious blend of flavors and a satisfying crunch.

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NUTRITION

353kcal
Protein
44.7g
Fat
13.3g
Carbs
16.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (≈170g)

1 cup Cauliflower Rice (≈107g)

1/2 medium Red Bell Pepper (≈75g)

1/2 cup Snap Peas (≈45g)

2 tsp Sesame Oil (≈9g)

1 tbsp Soy Sauce (≈16g)

1 clove Garlic (≈3g)

1 tsp Fresh Ginger (≈2g)

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PREPARATION

  • 1

    Slice the chicken breast into thin strips ensuring even cooking.

  • 2

    Heat 2 teaspoons of sesame oil in a non-stick skillet or wok over medium-high heat.

  • 3

    Add the chicken strips and stir-fry for about 4-5 minutes until lightly browned and nearly cooked through.

  • 4

    Stir in finely minced garlic and grated ginger, cooking for an additional 30 seconds until fragrant.

  • 5

    Add the red bell pepper slices and snap peas, stir-frying for another 2-3 minutes until the vegetables are tender-crisp.

  • 6

    Mix in the cauliflower rice and drizzle soy sauce over the stir-fry. Stir well to combine all ingredients.

  • 7

    Cook for an additional 2 minutes until the cauliflower rice is heated through, ensuring the chicken is fully cooked.

  • 8

    Serve hot and enjoy your balanced, nutrient-packed 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

Enjoy a vibrant stir-fry featuring tender 6 oz chicken breast sautéed with crisp bell pepper and snap peas, all tossed into a bed of gently seasoned cauliflower rice. With fragrant garlic and ginger paired with a touch of soy sauce and toasted sesame oil, this dish delivers a harmonious blend of flavors and a satisfying crunch.

NUTRITION

353kcal
Protein
44.7g
Fat
13.3g
Carbs
16.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (≈170g)

1 cup Cauliflower Rice (≈107g)

1/2 medium Red Bell Pepper (≈75g)

1/2 cup Snap Peas (≈45g)

2 tsp Sesame Oil (≈9g)

1 tbsp Soy Sauce (≈16g)

1 clove Garlic (≈3g)

1 tsp Fresh Ginger (≈2g)

PREPARATION

  • 1

    Slice the chicken breast into thin strips ensuring even cooking.

  • 2

    Heat 2 teaspoons of sesame oil in a non-stick skillet or wok over medium-high heat.

  • 3

    Add the chicken strips and stir-fry for about 4-5 minutes until lightly browned and nearly cooked through.

  • 4

    Stir in finely minced garlic and grated ginger, cooking for an additional 30 seconds until fragrant.

  • 5

    Add the red bell pepper slices and snap peas, stir-frying for another 2-3 minutes until the vegetables are tender-crisp.

  • 6

    Mix in the cauliflower rice and drizzle soy sauce over the stir-fry. Stir well to combine all ingredients.

  • 7

    Cook for an additional 2 minutes until the cauliflower rice is heated through, ensuring the chicken is fully cooked.

  • 8

    Serve hot and enjoy your balanced, nutrient-packed stir-fry.