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 nutrient-dense stir-fry featuring tender chicken breast, crunchy bell peppers, and naturally sweet carrots tossed with aromatic garlic and ginger. Served over a low-carb cauliflower rice base, this dish is both satisfying and balanced, perfect for a quick and healthy meal.

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NUTRITION

387kcal
Protein
51.8g
Fat
10.5g
Carbs
20.2g

SERVINGS

1 serving

INGREDIENTS

150g Chicken Breast

150g Cauliflower Rice

75g Bell Pepper

1 medium Carrot (~61g)

1 clove Garlic

1 tsp Fresh Ginger

1 tbsp Low-Sodium Soy Sauce

1 tsp Olive Oil

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PREPARATION

  • 1

    Thinly slice the chicken breast into bite-sized strips. Season lightly with salt and pepper if desired.

  • 2

    Prepare the vegetables: dice the bell pepper, julienne the carrot, and mince the garlic and ginger.

  • 3

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

  • 4

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

  • 5

    Add the minced garlic, ginger, bell pepper, and carrot to the pan. Stir-fry together with the chicken for an additional 2-3 minutes until the vegetables are slightly tender but still crisp.

  • 6

    Stir in the cauliflower rice and low-sodium soy sauce, cooking for another 2-3 minutes until everything is heated through and well combined.

  • 7

    Taste and adjust seasoning if needed. Serve hot for a balanced, flavorful meal.

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 nutrient-dense stir-fry featuring tender chicken breast, crunchy bell peppers, and naturally sweet carrots tossed with aromatic garlic and ginger. Served over a low-carb cauliflower rice base, this dish is both satisfying and balanced, perfect for a quick and healthy meal.

NUTRITION

387kcal
Protein
51.8g
Fat
10.5g
Carbs
20.2g

SERVINGS

1 serving

INGREDIENTS

150g Chicken Breast

150g Cauliflower Rice

75g Bell Pepper

1 medium Carrot (~61g)

1 clove Garlic

1 tsp Fresh Ginger

1 tbsp Low-Sodium Soy Sauce

1 tsp Olive Oil

PREPARATION

  • 1

    Thinly slice the chicken breast into bite-sized strips. Season lightly with salt and pepper if desired.

  • 2

    Prepare the vegetables: dice the bell pepper, julienne the carrot, and mince the garlic and ginger.

  • 3

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

  • 4

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

  • 5

    Add the minced garlic, ginger, bell pepper, and carrot to the pan. Stir-fry together with the chicken for an additional 2-3 minutes until the vegetables are slightly tender but still crisp.

  • 6

    Stir in the cauliflower rice and low-sodium soy sauce, cooking for another 2-3 minutes until everything is heated through and well combined.

  • 7

    Taste and adjust seasoning if needed. Serve hot for a balanced, flavorful meal.