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

Savor a vibrant stir-fry where tender chicken breast meets a colorful medley of bell pepper, snap peas, and onion, all sautéed with aromatic garlic and ginger. This light yet satisfying dish is perfectly tossed with cauliflower rice and a dash of low-sodium soy sauce, finished with a hint of sesame oil to deliver a flavorful meal that balances crisp textures with juicy chicken, ideal for both a protein-packed lunch or dinner.

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NUTRITION

329kcal
Protein
40.9g
Fat
8.8g
Carbs
20.8g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup Cauliflower Rice

1/2 cup Red Bell Pepper (sliced)

1/4 cup Onion (sliced)

1/2 cup Snap Peas

2 cloves Garlic

1 teaspoon Sesame Oil

1 tablespoon Low-Sodium Soy Sauce

1 teaspoon Fresh Ginger

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PREPARATION

  • 1

    Cut the chicken breast into bite-sized strips.

  • 2

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

  • 3

    Add the chicken strips and stir-fry until they begin to brown, about 4-5 minutes.

  • 4

    Add the garlic, ginger, onion, and red bell pepper; cook for another 2-3 minutes until the vegetables start to soften.

  • 5

    Stir in the snap peas and cauliflower rice, continuing to stir-fry for an additional 3-4 minutes.

  • 6

    Pour in the low-sodium soy sauce, tossing well to evenly coat all ingredients.

  • 7

    Cook for another minute to meld the flavors. Taste and adjust seasoning if needed.

  • 8

    Serve hot and enjoy your nutrient-packed stir-fry.

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

Savor a vibrant stir-fry where tender chicken breast meets a colorful medley of bell pepper, snap peas, and onion, all sautéed with aromatic garlic and ginger. This light yet satisfying dish is perfectly tossed with cauliflower rice and a dash of low-sodium soy sauce, finished with a hint of sesame oil to deliver a flavorful meal that balances crisp textures with juicy chicken, ideal for both a protein-packed lunch or dinner.

NUTRITION

329kcal
Protein
40.9g
Fat
8.8g
Carbs
20.8g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup Cauliflower Rice

1/2 cup Red Bell Pepper (sliced)

1/4 cup Onion (sliced)

1/2 cup Snap Peas

2 cloves Garlic

1 teaspoon Sesame Oil

1 tablespoon Low-Sodium Soy Sauce

1 teaspoon Fresh Ginger

PREPARATION

  • 1

    Cut the chicken breast into bite-sized strips.

  • 2

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

  • 3

    Add the chicken strips and stir-fry until they begin to brown, about 4-5 minutes.

  • 4

    Add the garlic, ginger, onion, and red bell pepper; cook for another 2-3 minutes until the vegetables start to soften.

  • 5

    Stir in the snap peas and cauliflower rice, continuing to stir-fry for an additional 3-4 minutes.

  • 6

    Pour in the low-sodium soy sauce, tossing well to evenly coat all ingredients.

  • 7

    Cook for another minute to meld the flavors. Taste and adjust seasoning if needed.

  • 8

    Serve hot and enjoy your nutrient-packed stir-fry.