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 hearty stir-fry featuring tender pieces of chicken breast, lightly sautéed with a rainbow of fresh vegetables and served over a bed of fluffy cauliflower rice. This dish offers a perfect balance of lean protein and crisp veggies, accented with a hint of soy and olive oil for a delightful nutrient-packed meal.

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NUTRITION

312kcal
Protein
40.3g
Fat
9g
Carbs
17.5g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup Cauliflower Rice

0.5 cup Red Bell Pepper, chopped

0.5 cup Broccoli, chopped

0.5 medium Carrot, sliced

1 teaspoon Olive Oil

1 tablespoon Low-Sodium Soy Sauce

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PREPARATION

  • 1

    Start by cutting the chicken breast into bite-sized pieces. Season lightly with salt and pepper if desired.

  • 2

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

  • 3

    Add the chicken pieces to the pan and stir-fry until they are golden and nearly cooked through, about 4-5 minutes.

  • 4

    Toss in the chopped red bell pepper, broccoli, and sliced carrot. Continue stir-frying for another 3-4 minutes until vegetables start to soften.

  • 5

    Add the cauliflower rice to the pan along with the low-sodium soy sauce. Stir everything together and cook for an additional 2-3 minutes, ensuring the cauliflower is heated through.

  • 6

    Taste and adjust seasoning if necessary. Serve hot as a balanced meal for breakfast, lunch, or dinner.

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 hearty stir-fry featuring tender pieces of chicken breast, lightly sautéed with a rainbow of fresh vegetables and served over a bed of fluffy cauliflower rice. This dish offers a perfect balance of lean protein and crisp veggies, accented with a hint of soy and olive oil for a delightful nutrient-packed meal.

NUTRITION

312kcal
Protein
40.3g
Fat
9g
Carbs
17.5g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup Cauliflower Rice

0.5 cup Red Bell Pepper, chopped

0.5 cup Broccoli, chopped

0.5 medium Carrot, sliced

1 teaspoon Olive Oil

1 tablespoon Low-Sodium Soy Sauce

PREPARATION

  • 1

    Start by cutting the chicken breast into bite-sized pieces. Season lightly with salt and pepper if desired.

  • 2

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

  • 3

    Add the chicken pieces to the pan and stir-fry until they are golden and nearly cooked through, about 4-5 minutes.

  • 4

    Toss in the chopped red bell pepper, broccoli, and sliced carrot. Continue stir-frying for another 3-4 minutes until vegetables start to soften.

  • 5

    Add the cauliflower rice to the pan along with the low-sodium soy sauce. Stir everything together and cook for an additional 2-3 minutes, ensuring the cauliflower is heated through.

  • 6

    Taste and adjust seasoning if necessary. Serve hot as a balanced meal for breakfast, lunch, or dinner.