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 satisfying stir-fry featuring tender chicken breast sautéed with crisp vegetables, all tossed with lightly seasoned cauliflower rice. This dish delivers a balanced fusion of textures and subtle spice, making it a perfect option for a nutritious breakfast, lunch, or dinner.

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NUTRITION

367kcal
Protein
41.2g
Fat
9.4g
Carbs
29.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1.5 cups Cauliflower Rice

1 medium Red Bell Pepper

1 medium Carrot

1/2 medium Onion

2 cloves Garlic

1 tsp Fresh Ginger

1 tsp Sesame Oil

1 tbsp Low Sodium Soy Sauce

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PREPARATION

  • 1

    Thinly slice the chicken breast into bite-sized strips.

  • 2

    Chop the red bell pepper, carrot, and half onion into thin strips. Mince the garlic and grate the ginger.

  • 3

    Heat the sesame oil in a large non-stick pan or wok over medium-high heat.

  • 4

    Sauté the chicken strips until lightly browned and mostly cooked through, about 4-5 minutes. Remove and set aside.

  • 5

    In the same pan, add the onion, garlic, ginger, bell pepper, and carrot. Sauté for 3-4 minutes until the vegetables begin to soften.

  • 6

    Stir in the cauliflower rice and cook for an additional 2-3 minutes, allowing the flavors to blend.

  • 7

    Return the chicken to the pan and drizzle the low sodium soy sauce over the mixture. Toss everything together and cook for another 2 minutes until the chicken is fully cooked and the vegetables are tender-crisp.

  • 8

    Serve hot, garnished with a sprinkle of extra green onions if desired.

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 satisfying stir-fry featuring tender chicken breast sautéed with crisp vegetables, all tossed with lightly seasoned cauliflower rice. This dish delivers a balanced fusion of textures and subtle spice, making it a perfect option for a nutritious breakfast, lunch, or dinner.

NUTRITION

367kcal
Protein
41.2g
Fat
9.4g
Carbs
29.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1.5 cups Cauliflower Rice

1 medium Red Bell Pepper

1 medium Carrot

1/2 medium Onion

2 cloves Garlic

1 tsp Fresh Ginger

1 tsp Sesame Oil

1 tbsp Low Sodium Soy Sauce

PREPARATION

  • 1

    Thinly slice the chicken breast into bite-sized strips.

  • 2

    Chop the red bell pepper, carrot, and half onion into thin strips. Mince the garlic and grate the ginger.

  • 3

    Heat the sesame oil in a large non-stick pan or wok over medium-high heat.

  • 4

    Sauté the chicken strips until lightly browned and mostly cooked through, about 4-5 minutes. Remove and set aside.

  • 5

    In the same pan, add the onion, garlic, ginger, bell pepper, and carrot. Sauté for 3-4 minutes until the vegetables begin to soften.

  • 6

    Stir in the cauliflower rice and cook for an additional 2-3 minutes, allowing the flavors to blend.

  • 7

    Return the chicken to the pan and drizzle the low sodium soy sauce over the mixture. Toss everything together and cook for another 2 minutes until the chicken is fully cooked and the vegetables are tender-crisp.

  • 8

    Serve hot, garnished with a sprinkle of extra green onions if desired.