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 flavorful stir-fry featuring tender, six-ounce chicken breast mingled with a colorful medley of cauliflower rice, bell pepper, broccoli, and onions. Enhanced with garlic, ginger, and a splash of low-sodium soy sauce finished with a drizzle of sesame oil, this dish packs a nutritious punch that's perfect for any meal of the day.

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NUTRITION

407kcal
Protein
57.4g
Fat
7.9g
Carbs
16.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (~170g)

1 cup Cauliflower Rice (~107g)

1/2 cup Diced Bell Pepper (~75g)

1/4 cup Diced Onion (~40g)

1/2 cup Broccoli Florets (~45g)

1 clove Minced Garlic (~3g)

1/2 teaspoon Minced Ginger (~1g)

1 tablespoon Low-Sodium Soy Sauce

1 teaspoon Sesame Oil

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PREPARATION

  • 1

    Cut the chicken breast into bite-sized strips.

  • 2

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

  • 3

    Add the chicken strips to the skillet and stir-fry until they are lightly browned and nearly cooked through, about 4-5 minutes.

  • 4

    Add the minced garlic and ginger, stirring continuously for about 30 seconds until fragrant.

  • 5

    Stir in the diced onions, bell pepper, and broccoli, cooking for another 2-3 minutes until the vegetables start to soften.

  • 6

    Mix in the cauliflower rice and drizzle the low-sodium soy sauce over the mixture. Stir-fry everything together for an additional 2-3 minutes until the vegetables are tender yet crisp and the chicken is fully cooked.

  • 7

    Remove from heat and 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 vibrant and flavorful stir-fry featuring tender, six-ounce chicken breast mingled with a colorful medley of cauliflower rice, bell pepper, broccoli, and onions. Enhanced with garlic, ginger, and a splash of low-sodium soy sauce finished with a drizzle of sesame oil, this dish packs a nutritious punch that's perfect for any meal of the day.

NUTRITION

407kcal
Protein
57.4g
Fat
7.9g
Carbs
16.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (~170g)

1 cup Cauliflower Rice (~107g)

1/2 cup Diced Bell Pepper (~75g)

1/4 cup Diced Onion (~40g)

1/2 cup Broccoli Florets (~45g)

1 clove Minced Garlic (~3g)

1/2 teaspoon Minced Ginger (~1g)

1 tablespoon Low-Sodium Soy Sauce

1 teaspoon Sesame Oil

PREPARATION

  • 1

    Cut the chicken breast into bite-sized strips.

  • 2

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

  • 3

    Add the chicken strips to the skillet and stir-fry until they are lightly browned and nearly cooked through, about 4-5 minutes.

  • 4

    Add the minced garlic and ginger, stirring continuously for about 30 seconds until fragrant.

  • 5

    Stir in the diced onions, bell pepper, and broccoli, cooking for another 2-3 minutes until the vegetables start to soften.

  • 6

    Mix in the cauliflower rice and drizzle the low-sodium soy sauce over the mixture. Stir-fry everything together for an additional 2-3 minutes until the vegetables are tender yet crisp and the chicken is fully cooked.

  • 7

    Remove from heat and serve immediately.