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

A vibrant stir-fry featuring tender chicken breast, lightly sautéed with fresh vegetables and aromatic seasonings atop a bed of fluffy cauliflower rice. This dish delivers a perfect balance of lean protein, crisp veggies, and a touch of healthy fats for a satisfying meal.

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NUTRITION

292kcal
Protein
40.4g
Fat
8.7g
Carbs
17.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Cauliflower Rice

1/2 cup Sliced Red Bell Pepper

1/4 cup Julienned Carrot

1/2 cup Broccoli Florets

2 tsp Olive Oil

2 cloves Garlic

1 tsp Minced Fresh Ginger

1 tbsp Low Sodium Soy Sauce

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PREPARATION

  • 1

    Pat the chicken breast dry and cut it into bite-sized strips.

  • 2

    Heat 1 teaspoon of olive oil in a large non-stick skillet or wok over medium-high heat.

  • 3

    Add the chicken strips to the skillet, cooking until they are lightly browned and cooked through, about 4-5 minutes. Remove chicken and set aside.

  • 4

    In the same skillet, add the remaining teaspoon of olive oil. Stir in the minced garlic and ginger, sautéing for about 30 seconds until fragrant.

  • 5

    Add the red bell pepper slices, julienned carrot, and broccoli florets. Stir-fry for 3-4 minutes until the vegetables start to soften but still retain their crunch.

  • 6

    Mix in the cauliflower rice and stir well to combine with the vegetables.

  • 7

    Return the cooked chicken to the skillet and drizzle with low sodium soy sauce. Stir-fry all ingredients together for another 2-3 minutes to meld flavors.

  • 8

    Taste and adjust seasonings if necessary, then 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

A vibrant stir-fry featuring tender chicken breast, lightly sautéed with fresh vegetables and aromatic seasonings atop a bed of fluffy cauliflower rice. This dish delivers a perfect balance of lean protein, crisp veggies, and a touch of healthy fats for a satisfying meal.

NUTRITION

292kcal
Protein
40.4g
Fat
8.7g
Carbs
17.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Cauliflower Rice

1/2 cup Sliced Red Bell Pepper

1/4 cup Julienned Carrot

1/2 cup Broccoli Florets

2 tsp Olive Oil

2 cloves Garlic

1 tsp Minced Fresh Ginger

1 tbsp Low Sodium Soy Sauce

PREPARATION

  • 1

    Pat the chicken breast dry and cut it into bite-sized strips.

  • 2

    Heat 1 teaspoon of olive oil in a large non-stick skillet or wok over medium-high heat.

  • 3

    Add the chicken strips to the skillet, cooking until they are lightly browned and cooked through, about 4-5 minutes. Remove chicken and set aside.

  • 4

    In the same skillet, add the remaining teaspoon of olive oil. Stir in the minced garlic and ginger, sautéing for about 30 seconds until fragrant.

  • 5

    Add the red bell pepper slices, julienned carrot, and broccoli florets. Stir-fry for 3-4 minutes until the vegetables start to soften but still retain their crunch.

  • 6

    Mix in the cauliflower rice and stir well to combine with the vegetables.

  • 7

    Return the cooked chicken to the skillet and drizzle with low sodium soy sauce. Stir-fry all ingredients together for another 2-3 minutes to meld flavors.

  • 8

    Taste and adjust seasonings if necessary, then serve hot.