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 light yet satisfying stir-fry featuring tender chicken breast and vibrant vegetables, all harmonized over a bed of cauliflower rice and accented with a hint of sesame oil and soy sauce. A touch of scrambled egg adds extra creaminess, making this dish perfect for a balanced dinner.

Try 7 days free, then $12.99 / mo.

NUTRITION

376kcal
Protein
46.1g
Fat
14.2g
Carbs
16.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 cups Cauliflower Rice

1/2 medium Red Bell Pepper

1/4 medium Yellow Onion

1 clove Garlic

1 tbsp Low Sodium Soy Sauce

1 tsp Sesame Oil

1 large Egg

1 tsp Fresh Ginger

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Heat the sesame oil in a large skillet or wok over medium-high heat. Add minced garlic and grated ginger, sauté until aromatic, about 30 seconds.

  • 3

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

  • 4

    Stir in the sliced red bell pepper and diced onion, cooking until the vegetables are tender-crisp, approximately 3 minutes.

  • 5

    Add the cauliflower rice to the skillet and stir-fry for another 2-3 minutes until it begins to soften.

  • 6

    Push the stir-fry ingredients aside and crack the egg into the pan. Scramble the egg until just set, then mix it in with the rest of the ingredients.

  • 7

    Drizzle the low sodium soy sauce over the mixture and give everything a final toss to combine flavors. Serve hot.

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 light yet satisfying stir-fry featuring tender chicken breast and vibrant vegetables, all harmonized over a bed of cauliflower rice and accented with a hint of sesame oil and soy sauce. A touch of scrambled egg adds extra creaminess, making this dish perfect for a balanced dinner.

NUTRITION

376kcal
Protein
46.1g
Fat
14.2g
Carbs
16.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 cups Cauliflower Rice

1/2 medium Red Bell Pepper

1/4 medium Yellow Onion

1 clove Garlic

1 tbsp Low Sodium Soy Sauce

1 tsp Sesame Oil

1 large Egg

1 tsp Fresh Ginger

PREPARATION

  • 1

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

  • 2

    Heat the sesame oil in a large skillet or wok over medium-high heat. Add minced garlic and grated ginger, sauté until aromatic, about 30 seconds.

  • 3

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

  • 4

    Stir in the sliced red bell pepper and diced onion, cooking until the vegetables are tender-crisp, approximately 3 minutes.

  • 5

    Add the cauliflower rice to the skillet and stir-fry for another 2-3 minutes until it begins to soften.

  • 6

    Push the stir-fry ingredients aside and crack the egg into the pan. Scramble the egg until just set, then mix it in with the rest of the ingredients.

  • 7

    Drizzle the low sodium soy sauce over the mixture and give everything a final toss to combine flavors. Serve hot.