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 vibrant and nutrient-packed stir-fry featuring tender chicken breast and crunchy vegetables tossed with aromatic garlic and ginger over a bed of light cauliflower rice. This dish brings together a flavorful mix of textures and colors for a satisfying meal.

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NUTRITION

311kcal
Protein
40.5g
Fat
8.9g
Carbs
16.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup Cauliflower Rice

1/2 cup Red Bell Pepper

1/2 cup Broccoli Florets

1/4 cup sliced Carrot

2 cloves Garlic

1 teaspoon Fresh Ginger

1 teaspoon Olive Oil

1 tablespoon Low-Sodium Soy Sauce

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PREPARATION

  • 1

    Thinly slice the chicken breast into bite-sized strips.

  • 2

    Prepare the vegetables by dicing the red bell pepper, cutting broccoli into florets, and slicing the carrot.

  • 3

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

  • 4

    Add minced garlic and grated fresh ginger; stir for about 30 seconds until fragrant.

  • 5

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

  • 6

    Mix in the red bell pepper, broccoli florets, and carrots. Stir-fry for another 3 minutes, allowing the vegetables to become tender-crisp.

  • 7

    Stir in the cauliflower rice and drizzle with low-sodium soy sauce. Continue stir-frying for 2 minutes until the cauliflower is heated through and the flavors meld.

  • 8

    Taste and adjust seasonings as needed 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

Enjoy a vibrant and nutrient-packed stir-fry featuring tender chicken breast and crunchy vegetables tossed with aromatic garlic and ginger over a bed of light cauliflower rice. This dish brings together a flavorful mix of textures and colors for a satisfying meal.

NUTRITION

311kcal
Protein
40.5g
Fat
8.9g
Carbs
16.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup Cauliflower Rice

1/2 cup Red Bell Pepper

1/2 cup Broccoli Florets

1/4 cup sliced Carrot

2 cloves Garlic

1 teaspoon Fresh Ginger

1 teaspoon Olive Oil

1 tablespoon Low-Sodium Soy Sauce

PREPARATION

  • 1

    Thinly slice the chicken breast into bite-sized strips.

  • 2

    Prepare the vegetables by dicing the red bell pepper, cutting broccoli into florets, and slicing the carrot.

  • 3

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

  • 4

    Add minced garlic and grated fresh ginger; stir for about 30 seconds until fragrant.

  • 5

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

  • 6

    Mix in the red bell pepper, broccoli florets, and carrots. Stir-fry for another 3 minutes, allowing the vegetables to become tender-crisp.

  • 7

    Stir in the cauliflower rice and drizzle with low-sodium soy sauce. Continue stir-frying for 2 minutes until the cauliflower is heated through and the flavors meld.

  • 8

    Taste and adjust seasonings as needed before serving.