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 colorful, nutrient-packed stir-fry featuring tender chicken, crisp vegetables, and fragrant aromatics, all tossed over a bed of light cauliflower rice. This dish is not only satisfying but perfectly balanced to fit within your protein and calorie goals.

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NUTRITION

351kcal
Protein
48.6g
Fat
11.5g
Carbs
14.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1 cup Cauliflower (107g)

1/2 medium Red Bell Pepper (75g)

1/4 cup chopped Onion (40g)

1 tsp Olive Oil (5g)

1 Garlic Clove

1 tsp Fresh Ginger, grated

1 tbsp Low-Sodium Soy Sauce (15g)

1 tsp Sesame Seeds (3g)

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PREPARATION

  • 1

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

  • 2

    Pulse the cauliflower florets in a food processor until it resembles rice; set aside.

  • 3

    Dice the red bell pepper and chop the onion. Mince the garlic and grate the ginger.

  • 4

    Heat olive oil in a non-stick skillet over medium-high heat. Sauté the chicken until it's golden and nearly cooked through.

  • 5

    Add the garlic, ginger, onion, and red bell pepper to the skillet. Stir-fry for about 2-3 minutes until vegetables begin to soften.

  • 6

    Mix in the cauliflower rice and drizzle the low-sodium soy sauce over the mixture. Stir-fry for an additional 3-4 minutes until the cauliflower is tender but still has a slight crunch.

  • 7

    Sprinkle sesame seeds on top, give a final stir, and serve immediately.

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 colorful, nutrient-packed stir-fry featuring tender chicken, crisp vegetables, and fragrant aromatics, all tossed over a bed of light cauliflower rice. This dish is not only satisfying but perfectly balanced to fit within your protein and calorie goals.

NUTRITION

351kcal
Protein
48.6g
Fat
11.5g
Carbs
14.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1 cup Cauliflower (107g)

1/2 medium Red Bell Pepper (75g)

1/4 cup chopped Onion (40g)

1 tsp Olive Oil (5g)

1 Garlic Clove

1 tsp Fresh Ginger, grated

1 tbsp Low-Sodium Soy Sauce (15g)

1 tsp Sesame Seeds (3g)

PREPARATION

  • 1

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

  • 2

    Pulse the cauliflower florets in a food processor until it resembles rice; set aside.

  • 3

    Dice the red bell pepper and chop the onion. Mince the garlic and grate the ginger.

  • 4

    Heat olive oil in a non-stick skillet over medium-high heat. Sauté the chicken until it's golden and nearly cooked through.

  • 5

    Add the garlic, ginger, onion, and red bell pepper to the skillet. Stir-fry for about 2-3 minutes until vegetables begin to soften.

  • 6

    Mix in the cauliflower rice and drizzle the low-sodium soy sauce over the mixture. Stir-fry for an additional 3-4 minutes until the cauliflower is tender but still has a slight crunch.

  • 7

    Sprinkle sesame seeds on top, give a final stir, and serve immediately.