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 quick and colorful stir-fry featuring tender chicken breast combined with a medley of nutrient-rich vegetables including cauliflower rice, broccoli, and red bell pepper. Infused with aromatic garlic and ginger and lightly dressed in olive oil and low-sodium soy sauce, this dish delivers a satisfying balance of lean protein and crisp vegetables, perfect for a wholesome meal at any time of the day.

Try 7 days free, then $12.99 / mo.

NUTRITION

399kcal
Protein
38g
Fat
18.3g
Carbs
23.4g

SERVINGS

1 serving

INGREDIENTS

150 grams Chicken Breast

1 cup Cauliflower Rice (approx. 107g)

1 cup Broccoli (approx. 91g)

1 medium Red Bell Pepper (approx. 120g)

1 tablespoon Olive Oil

1 clove Garlic

1 teaspoon Ginger

1 tablespoon Low Sodium Soy Sauce

2 stalks Green Onions

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Heat the olive oil in a large skillet or wok over medium-high heat. Add minced garlic and grated ginger, sautéing for about 30 seconds until fragrant.

  • 3

    Add the chicken pieces and cook until lightly browned and cooked through, about 5-7 minutes.

  • 4

    Stir in the cauliflower rice, broccoli, and diced red bell pepper. Cook for another 3-4 minutes until the vegetables are just tender but still crisp.

  • 5

    Pour in the low sodium soy sauce and stir to combine evenly, letting all the flavors meld together for another minute.

  • 6

    Finish by sprinkling chopped green onions over the top. 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

A quick and colorful stir-fry featuring tender chicken breast combined with a medley of nutrient-rich vegetables including cauliflower rice, broccoli, and red bell pepper. Infused with aromatic garlic and ginger and lightly dressed in olive oil and low-sodium soy sauce, this dish delivers a satisfying balance of lean protein and crisp vegetables, perfect for a wholesome meal at any time of the day.

NUTRITION

399kcal
Protein
38g
Fat
18.3g
Carbs
23.4g

SERVINGS

1 serving

INGREDIENTS

150 grams Chicken Breast

1 cup Cauliflower Rice (approx. 107g)

1 cup Broccoli (approx. 91g)

1 medium Red Bell Pepper (approx. 120g)

1 tablespoon Olive Oil

1 clove Garlic

1 teaspoon Ginger

1 tablespoon Low Sodium Soy Sauce

2 stalks Green Onions

PREPARATION

  • 1

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

  • 2

    Heat the olive oil in a large skillet or wok over medium-high heat. Add minced garlic and grated ginger, sautéing for about 30 seconds until fragrant.

  • 3

    Add the chicken pieces and cook until lightly browned and cooked through, about 5-7 minutes.

  • 4

    Stir in the cauliflower rice, broccoli, and diced red bell pepper. Cook for another 3-4 minutes until the vegetables are just tender but still crisp.

  • 5

    Pour in the low sodium soy sauce and stir to combine evenly, letting all the flavors meld together for another minute.

  • 6

    Finish by sprinkling chopped green onions over the top. Serve immediately.