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

Enjoy a light and flavorful stir-fry featuring tender strips of chicken breast, sautéed with fresh vegetables and served over a bed of aromatic cauliflower rice. This dish is a clean, balanced meal with a satisfying blend of textures and a hint of umami from low-sodium soy sauce and toasted sesame oil.

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NUTRITION

347kcal
Protein
39.4g
Fat
9.8g
Carbs
16g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (141g)

1 cup Cauliflower Rice (107g)

1/2 cup Bell Pepper (75g)

1/4 cup Diced Yellow Onion (40g)

1 clove Garlic (3g)

1 tbsp Low-Sodium Soy Sauce (16g)

1 tsp Sesame Oil (4.5g)

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PREPARATION

  • 1

    Slice the chicken breast into thin strips to ensure even cooking.

  • 2

    Heat the sesame oil in a non-stick pan over medium-high heat. Add the chicken strips and sauté until they are nearly cooked through and starting to brown.

  • 3

    Add the diced yellow onion and minced garlic; continue cooking until the onions soften, about 2 minutes.

  • 4

    Introduce the bell pepper slices and stir-fry for another 2-3 minutes, until the vegetables are crisp-tender.

  • 5

    Add the cauliflower rice and low-sodium soy sauce to the pan. Stir to combine and cook for an additional 3 minutes until the cauliflower is just tender and assumes a rice-like consistency.

  • 6

    Taste and adjust seasonings if needed. Serve immediately while hot.

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

Enjoy a light and flavorful stir-fry featuring tender strips of chicken breast, sautéed with fresh vegetables and served over a bed of aromatic cauliflower rice. This dish is a clean, balanced meal with a satisfying blend of textures and a hint of umami from low-sodium soy sauce and toasted sesame oil.

NUTRITION

347kcal
Protein
39.4g
Fat
9.8g
Carbs
16g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (141g)

1 cup Cauliflower Rice (107g)

1/2 cup Bell Pepper (75g)

1/4 cup Diced Yellow Onion (40g)

1 clove Garlic (3g)

1 tbsp Low-Sodium Soy Sauce (16g)

1 tsp Sesame Oil (4.5g)

PREPARATION

  • 1

    Slice the chicken breast into thin strips to ensure even cooking.

  • 2

    Heat the sesame oil in a non-stick pan over medium-high heat. Add the chicken strips and sauté until they are nearly cooked through and starting to brown.

  • 3

    Add the diced yellow onion and minced garlic; continue cooking until the onions soften, about 2 minutes.

  • 4

    Introduce the bell pepper slices and stir-fry for another 2-3 minutes, until the vegetables are crisp-tender.

  • 5

    Add the cauliflower rice and low-sodium soy sauce to the pan. Stir to combine and cook for an additional 3 minutes until the cauliflower is just tender and assumes a rice-like consistency.

  • 6

    Taste and adjust seasonings if needed. Serve immediately while hot.