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 a colorful array of red bell peppers, snap peas, and onions, all tossed with garlic and ginger-infused olive oil over a bed of light cauliflower rice. This dish marries lean protein with crisp, fresh vegetables for a clean and satisfying meal.

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NUTRITION

352kcal
Protein
45.0g
Fat
9.1g
Carbs
21.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

2 cups Cauliflower Rice

1/2 cup Red Bell Pepper (diced)

1/2 cup Snap Peas

1/4 cup Onion (sliced)

1 clove Garlic

1 teaspoon Olive Oil

1 tablespoon Low-Sodium Soy Sauce

1 teaspoon Fresh Ginger (minced)

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Add the minced garlic and ginger to the skillet and sauté for about 30 seconds until aromatic.

  • 4

    Add the chicken pieces to the skillet and stir-fry until they are golden brown and cooked through, approximately 5-7 minutes.

  • 5

    Introduce the sliced onion, diced red bell pepper, and snap peas to the pan, and stir-fry for an additional 3-4 minutes until the vegetables are tender but still crisp.

  • 6

    Stir in the cauliflower rice and low-sodium soy sauce, mixing thoroughly to combine all ingredients. Cook for another 2-3 minutes until the cauliflower rice is heated through.

  • 7

    Taste and adjust seasoning as needed, then serve warm.

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 a colorful array of red bell peppers, snap peas, and onions, all tossed with garlic and ginger-infused olive oil over a bed of light cauliflower rice. This dish marries lean protein with crisp, fresh vegetables for a clean and satisfying meal.

NUTRITION

352kcal
Protein
45.0g
Fat
9.1g
Carbs
21.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

2 cups Cauliflower Rice

1/2 cup Red Bell Pepper (diced)

1/2 cup Snap Peas

1/4 cup Onion (sliced)

1 clove Garlic

1 teaspoon Olive Oil

1 tablespoon Low-Sodium Soy Sauce

1 teaspoon Fresh Ginger (minced)

PREPARATION

  • 1

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

  • 2

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

  • 3

    Add the minced garlic and ginger to the skillet and sauté for about 30 seconds until aromatic.

  • 4

    Add the chicken pieces to the skillet and stir-fry until they are golden brown and cooked through, approximately 5-7 minutes.

  • 5

    Introduce the sliced onion, diced red bell pepper, and snap peas to the pan, and stir-fry for an additional 3-4 minutes until the vegetables are tender but still crisp.

  • 6

    Stir in the cauliflower rice and low-sodium soy sauce, mixing thoroughly to combine all ingredients. Cook for another 2-3 minutes until the cauliflower rice is heated through.

  • 7

    Taste and adjust seasoning as needed, then serve warm.