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 stir-fry featuring tender chicken breast and nutrient-packed cauliflower rice, crisp red bell pepper, sweet snap peas, and aromatic garlic and onion, all lightly sautéed in a hint of olive oil and finished with a touch of soy sauce for an irresistible, healthy meal.

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NUTRITION

372kcal
Protein
41.7g
Fat
11g
Carbs
25.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Cauliflower Rice

1 medium Red Bell Pepper

0.5 cup Snap Peas

0.25 cup Onion

2 cloves Garlic

0.5 tbsp Olive Oil

1 tbsp Low-Sodium Soy Sauce

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PREPARATION

  • 1

    Cut the chicken breast into bite-sized pieces, dice the red bell pepper, slice the snap peas if needed, and finely chop the onion and garlic.

  • 2

    Heat the olive oil in a large non-stick skillet or wok over medium-high heat. Sauté the garlic and onion until fragrant and translucent.

  • 3

    Add the chicken pieces to the pan and cook until browned on all sides and just cooked through, about 5-7 minutes.

  • 4

    Stir in the red bell pepper, snap peas, and cauliflower rice. Continue stir-frying for 3-4 minutes until the vegetables are tender yet crisp.

  • 5

    Drizzle in the low-sodium soy sauce, toss to combine all ingredients evenly, and cook for an additional minute 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

A vibrant stir-fry featuring tender chicken breast and nutrient-packed cauliflower rice, crisp red bell pepper, sweet snap peas, and aromatic garlic and onion, all lightly sautéed in a hint of olive oil and finished with a touch of soy sauce for an irresistible, healthy meal.

NUTRITION

372kcal
Protein
41.7g
Fat
11g
Carbs
25.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Cauliflower Rice

1 medium Red Bell Pepper

0.5 cup Snap Peas

0.25 cup Onion

2 cloves Garlic

0.5 tbsp Olive Oil

1 tbsp Low-Sodium Soy Sauce

PREPARATION

  • 1

    Cut the chicken breast into bite-sized pieces, dice the red bell pepper, slice the snap peas if needed, and finely chop the onion and garlic.

  • 2

    Heat the olive oil in a large non-stick skillet or wok over medium-high heat. Sauté the garlic and onion until fragrant and translucent.

  • 3

    Add the chicken pieces to the pan and cook until browned on all sides and just cooked through, about 5-7 minutes.

  • 4

    Stir in the red bell pepper, snap peas, and cauliflower rice. Continue stir-frying for 3-4 minutes until the vegetables are tender yet crisp.

  • 5

    Drizzle in the low-sodium soy sauce, toss to combine all ingredients evenly, and cook for an additional minute before serving.