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 vibrant and satisfying stir-fry featuring lean chicken breast, nutrient-packed cauliflower rice, and crisp vegetables, all brought together with a splash of low-sodium soy sauce and aromatic garlic and ginger. This dish offers a delightful medley of textures and fresh flavors, perfect for a wholesome meal at any time of the day.

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NUTRITION

324kcal
Protein
44.7g
Fat
8.8g
Carbs
18.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Cauliflower Rice

½ medium Red Bell Pepper (sliced)

50g Snow Peas

1 medium Carrot (julienned)

2 tsp Olive Oil

2 cloves Minced Garlic

1 tsp Minced Fresh Ginger

1 tbsp Low-Sodium Soy Sauce

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PREPARATION

  • 1

    Slice the chicken breast into thin strips for even cooking.

  • 2

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

  • 3

    Add the chicken strips and stir-fry until they begin to brown and are cooked through, about 5-7 minutes. Remove the chicken and set aside.

  • 4

    In the same pan, add the remaining olive oil along with minced garlic and ginger. Sauté for about 30 seconds until fragrant.

  • 5

    Add the red bell pepper, snow peas, and julienned carrot. Stir-fry the vegetables for 3-4 minutes until they are tender-crisp.

  • 6

    Stir in the cauliflower rice and cook for an additional 2 minutes, allowing the flavors to meld.

  • 7

    Return the cooked chicken to the pan and drizzle the low-sodium soy sauce over the mixture. Toss everything together and heat through for another 1-2 minutes.

  • 8

    Taste and adjust seasoning if needed. 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

A vibrant and satisfying stir-fry featuring lean chicken breast, nutrient-packed cauliflower rice, and crisp vegetables, all brought together with a splash of low-sodium soy sauce and aromatic garlic and ginger. This dish offers a delightful medley of textures and fresh flavors, perfect for a wholesome meal at any time of the day.

NUTRITION

324kcal
Protein
44.7g
Fat
8.8g
Carbs
18.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Cauliflower Rice

½ medium Red Bell Pepper (sliced)

50g Snow Peas

1 medium Carrot (julienned)

2 tsp Olive Oil

2 cloves Minced Garlic

1 tsp Minced Fresh Ginger

1 tbsp Low-Sodium Soy Sauce

PREPARATION

  • 1

    Slice the chicken breast into thin strips for even cooking.

  • 2

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

  • 3

    Add the chicken strips and stir-fry until they begin to brown and are cooked through, about 5-7 minutes. Remove the chicken and set aside.

  • 4

    In the same pan, add the remaining olive oil along with minced garlic and ginger. Sauté for about 30 seconds until fragrant.

  • 5

    Add the red bell pepper, snow peas, and julienned carrot. Stir-fry the vegetables for 3-4 minutes until they are tender-crisp.

  • 6

    Stir in the cauliflower rice and cook for an additional 2 minutes, allowing the flavors to meld.

  • 7

    Return the cooked chicken to the pan and drizzle the low-sodium soy sauce over the mixture. Toss everything together and heat through for another 1-2 minutes.

  • 8

    Taste and adjust seasoning if needed. Serve warm.