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 stir-fry featuring tender chicken breast paired with a colorful medley of fresh red bell pepper, broccoli, shredded carrots, and cauliflower rice, all brought together with the savory flavor of low-sodium soy sauce and a hint of toasted sesame oil. This dish is light yet satisfying, delivering a balanced blend of protein and vegetables in every bite.

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NUTRITION

351kcal
Protein
37.5g
Fat
22.4g
Carbs
21g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 cup Cauliflower Rice

1/2 cup Red Bell Pepper

1 cup Broccoli

1/2 cup Shredded Carrots

1 tablespoon Low-Sodium Soy Sauce

2 teaspoons Sesame Oil

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PREPARATION

  • 1

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

  • 2

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

  • 3

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

  • 4

    Add the red bell pepper, broccoli, and shredded carrots to the pan, stirring frequently to combine with the chicken.

  • 5

    After about 3 minutes, stir in the cauliflower rice and pour in the low-sodium soy sauce.

  • 6

    Continue to cook for 3-4 minutes until the vegetables are tender but still crisp and the chicken is fully cooked.

  • 7

    Serve immediately, enjoying the colorful balance of protein and vegetables in each flavorful bite.

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 stir-fry featuring tender chicken breast paired with a colorful medley of fresh red bell pepper, broccoli, shredded carrots, and cauliflower rice, all brought together with the savory flavor of low-sodium soy sauce and a hint of toasted sesame oil. This dish is light yet satisfying, delivering a balanced blend of protein and vegetables in every bite.

NUTRITION

351kcal
Protein
37.5g
Fat
22.4g
Carbs
21g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 cup Cauliflower Rice

1/2 cup Red Bell Pepper

1 cup Broccoli

1/2 cup Shredded Carrots

1 tablespoon Low-Sodium Soy Sauce

2 teaspoons Sesame Oil

PREPARATION

  • 1

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

  • 2

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

  • 3

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

  • 4

    Add the red bell pepper, broccoli, and shredded carrots to the pan, stirring frequently to combine with the chicken.

  • 5

    After about 3 minutes, stir in the cauliflower rice and pour in the low-sodium soy sauce.

  • 6

    Continue to cook for 3-4 minutes until the vegetables are tender but still crisp and the chicken is fully cooked.

  • 7

    Serve immediately, enjoying the colorful balance of protein and vegetables in each flavorful bite.