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 and savory stir-fry featuring tender chicken, lightly seasoned and tossed with riced cauliflower and crisp vegetables in a hint of ginger and garlic, finished with a drizzle of low-sodium soy sauce and fragrant sesame oil.

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NUTRITION

364kcal
Protein
48.7g
Fat
9.9g
Carbs
16.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Cauliflower Rice

1/2 cup chopped Red Bell Pepper

1/2 cup Snap Peas

1 clove Garlic, minced

1 tsp grated Ginger

1 tbsp Low-Sodium Soy Sauce

1 tsp Sesame Oil

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PREPARATION

  • 1

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

  • 2

    Heat sesame oil in a large skillet or wok over medium-high heat.

  • 3

    Add minced garlic and grated ginger, sautéing for about 30 seconds until fragrant.

  • 4

    Add the chicken pieces to the skillet and cook until they are lightly browned and cooked through, about 5-6 minutes.

  • 5

    Stir in the cauliflower rice, chopped red bell pepper, and snap peas. Sauté together for another 3-4 minutes until the vegetables are tender yet crisp.

  • 6

    Drizzle the low-sodium soy sauce over the stir-fry and toss to evenly coat all ingredients.

  • 7

    Serve hot and enjoy this balanced dish any time of the day.

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 and savory stir-fry featuring tender chicken, lightly seasoned and tossed with riced cauliflower and crisp vegetables in a hint of ginger and garlic, finished with a drizzle of low-sodium soy sauce and fragrant sesame oil.

NUTRITION

364kcal
Protein
48.7g
Fat
9.9g
Carbs
16.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Cauliflower Rice

1/2 cup chopped Red Bell Pepper

1/2 cup Snap Peas

1 clove Garlic, minced

1 tsp grated Ginger

1 tbsp Low-Sodium Soy Sauce

1 tsp Sesame Oil

PREPARATION

  • 1

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

  • 2

    Heat sesame oil in a large skillet or wok over medium-high heat.

  • 3

    Add minced garlic and grated ginger, sautéing for about 30 seconds until fragrant.

  • 4

    Add the chicken pieces to the skillet and cook until they are lightly browned and cooked through, about 5-6 minutes.

  • 5

    Stir in the cauliflower rice, chopped red bell pepper, and snap peas. Sauté together for another 3-4 minutes until the vegetables are tender yet crisp.

  • 6

    Drizzle the low-sodium soy sauce over the stir-fry and toss to evenly coat all ingredients.

  • 7

    Serve hot and enjoy this balanced dish any time of the day.