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

Savor a vibrant medley of tender chicken breast stir-fried with colorful bell pepper, crisp snap peas, shredded carrot, and aromatic garlic and ginger, all tossed together with light soy sauce and a hint of sesame oil over a bed of fluffy cauliflower rice. This dish combines satisfying lean protein, nutrient-packed vegetables, and bold Asian-inspired flavors for a clean, balanced meal.

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NUTRITION

324kcal
Protein
40.2g
Fat
8.8g
Carbs
19.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Cauliflower Rice

1/2 medium Bell Pepper

1 small Carrot

1/2 cup Snap Peas

1 tbsp Low Sodium Soy Sauce

1 tsp Sesame Oil

2 cloves Garlic

1 tsp Freshly Grated Ginger

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PREPARATION

  • 1

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

  • 2

    Chop the bell pepper, shred the carrot, and trim the snap peas.

  • 3

    In a wok or large skillet, heat the sesame oil over medium-high heat.

  • 4

    Sauté the minced garlic and grated ginger for about 30 seconds until fragrant.

  • 5

    Add the chicken pieces and stir-fry until they begin to brown, about 4-5 minutes.

  • 6

    Introduce the bell pepper, carrot, and snap peas to the pan. Stir-fry for an additional 3-4 minutes until vegetables are crisp-tender.

  • 7

    Stir in the cauliflower rice and soy sauce, mixing well. Continue cooking for another 2-3 minutes until the cauliflower is tender but still holds a slight crunch.

  • 8

    Taste and adjust seasoning if necessary, then 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

Savor a vibrant medley of tender chicken breast stir-fried with colorful bell pepper, crisp snap peas, shredded carrot, and aromatic garlic and ginger, all tossed together with light soy sauce and a hint of sesame oil over a bed of fluffy cauliflower rice. This dish combines satisfying lean protein, nutrient-packed vegetables, and bold Asian-inspired flavors for a clean, balanced meal.

NUTRITION

324kcal
Protein
40.2g
Fat
8.8g
Carbs
19.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Cauliflower Rice

1/2 medium Bell Pepper

1 small Carrot

1/2 cup Snap Peas

1 tbsp Low Sodium Soy Sauce

1 tsp Sesame Oil

2 cloves Garlic

1 tsp Freshly Grated Ginger

PREPARATION

  • 1

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

  • 2

    Chop the bell pepper, shred the carrot, and trim the snap peas.

  • 3

    In a wok or large skillet, heat the sesame oil over medium-high heat.

  • 4

    Sauté the minced garlic and grated ginger for about 30 seconds until fragrant.

  • 5

    Add the chicken pieces and stir-fry until they begin to brown, about 4-5 minutes.

  • 6

    Introduce the bell pepper, carrot, and snap peas to the pan. Stir-fry for an additional 3-4 minutes until vegetables are crisp-tender.

  • 7

    Stir in the cauliflower rice and soy sauce, mixing well. Continue cooking for another 2-3 minutes until the cauliflower is tender but still holds a slight crunch.

  • 8

    Taste and adjust seasoning if necessary, then serve immediately.