YOUR SOLIN GENERATED RECIPE
Cauliflower Rice Chicken Stir-Fry
A vibrant stir-fry featuring tender chicken breast paired with nutrient-dense cauliflower rice and a medley of colorful vegetables. Lightly sautéed in extra virgin olive oil and finished with a splash of low-sodium soy sauce, this dish brings a burst of Asian-inspired flavors while fitting neatly into your protein and calorie goals.
INGREDIENTS
6 ounces Chicken Breast
1 cup Cauliflower Rice
1 cup Mixed Vegetables (Broccoli, Red Bell Pepper, Carrots)
1 tablespoon Extra Virgin Olive Oil
1 tablespoon Low-Sodium Soy Sauce
PREPARATION
Cut the chicken breast into bite-sized pieces and season lightly with your preferred spices.
Heat the olive oil in a large non-stick skillet or wok over medium-high heat.
Sauté the chicken pieces until they are lightly browned and nearly cooked through, about 5-6 minutes.
Add the mixed vegetables to the skillet and stir-fry for an additional 3-4 minutes until they start to soften.
Stir in the cauliflower rice and continue cooking for another 2-3 minutes, allowing the rice to warm through while retaining its texture.
Drizzle the low-sodium soy sauce over the stir-fry, mix well to combine flavors, and cook for an extra minute.
Remove from heat and serve immediately.