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 wholesome, vibrant stir-fry featuring tender chicken breast, nutrient-packed cauliflower rice, crisp bell peppers, broccoli, and carrots tossed in a light soy-ginger sauce. This dish harmonizes textures and flavors for a healthful and satisfying meal.

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NUTRITION

318kcal
Protein
45.1g
Fat
9.3g
Carbs
18.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 cup Cauliflower (107g)

1/2 cup Red Bell Pepper (75g)

1/2 cup Broccoli (45g)

1/2 medium Carrot (30g)

1 clove Garlic

1 Tbsp Low-Sodium Soy Sauce

1 tsp Olive Oil

2 Tbsp chopped Green Onion

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PREPARATION

  • 1

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

  • 2

    Grind or pulse the cauliflower in a food processor until it resembles rice.

  • 3

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

  • 4

    Add the chicken strips and sauté until browned and nearly cooked through, about 4-5 minutes.

  • 5

    Add the minced garlic and stir for 30 seconds to release its aroma.

  • 6

    Mix in the red bell pepper, broccoli, and carrot; stir-fry for an additional 3-4 minutes until the vegetables are tender but still crisp.

  • 7

    Stir in the cauliflower rice and soy sauce, cooking for another 2-3 minutes until the cauliflower is tender and flavors meld.

  • 8

    Remove from heat and sprinkle with chopped green onions before serving.

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 wholesome, vibrant stir-fry featuring tender chicken breast, nutrient-packed cauliflower rice, crisp bell peppers, broccoli, and carrots tossed in a light soy-ginger sauce. This dish harmonizes textures and flavors for a healthful and satisfying meal.

NUTRITION

318kcal
Protein
45.1g
Fat
9.3g
Carbs
18.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 cup Cauliflower (107g)

1/2 cup Red Bell Pepper (75g)

1/2 cup Broccoli (45g)

1/2 medium Carrot (30g)

1 clove Garlic

1 Tbsp Low-Sodium Soy Sauce

1 tsp Olive Oil

2 Tbsp chopped Green Onion

PREPARATION

  • 1

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

  • 2

    Grind or pulse the cauliflower in a food processor until it resembles rice.

  • 3

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

  • 4

    Add the chicken strips and sauté until browned and nearly cooked through, about 4-5 minutes.

  • 5

    Add the minced garlic and stir for 30 seconds to release its aroma.

  • 6

    Mix in the red bell pepper, broccoli, and carrot; stir-fry for an additional 3-4 minutes until the vegetables are tender but still crisp.

  • 7

    Stir in the cauliflower rice and soy sauce, cooking for another 2-3 minutes until the cauliflower is tender and flavors meld.

  • 8

    Remove from heat and sprinkle with chopped green onions before serving.