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, nutrient-packed stir-fry featuring tender chicken breast, flavorful veggies, and light cauliflower rice. This colorful dish is infused with garlic and a splash of soy sauce for an umami kick, perfect for a balanced meal that fuels your day.

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NUTRITION

326kcal
Protein
39.4g
Fat
8.5g
Carbs
20.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (113g)

1 cup Cauliflower Rice (107g)

1/2 medium Red Bell Pepper (75g)

1/4 cup chopped Onion (40g)

1/2 cup chopped Carrot (61g)

2 cloves Garlic, minced (6g total)

1 tbsp Low-Sodium Soy Sauce (16g)

1 tsp Sesame Oil (5g)

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PREPARATION

  • 1

    Slice the chicken breast into bite-sized strips or cubes.

  • 2

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

  • 3

    Add the minced garlic and chopped onion, sautéing until fragrant and slightly softened.

  • 4

    Incorporate the chicken pieces into the pan, cooking until they are lightly browned and cooked through.

  • 5

    Add the chopped red bell pepper and carrot, stirring continuously for 2-3 minutes.

  • 6

    Mix in the cauliflower rice and pour in the low-sodium soy sauce. Stir-fry the mixture for an additional 3-4 minutes until vegetables are tender but still crisp.

  • 7

    Taste and adjust seasoning if needed, 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

Enjoy a vibrant, nutrient-packed stir-fry featuring tender chicken breast, flavorful veggies, and light cauliflower rice. This colorful dish is infused with garlic and a splash of soy sauce for an umami kick, perfect for a balanced meal that fuels your day.

NUTRITION

326kcal
Protein
39.4g
Fat
8.5g
Carbs
20.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (113g)

1 cup Cauliflower Rice (107g)

1/2 medium Red Bell Pepper (75g)

1/4 cup chopped Onion (40g)

1/2 cup chopped Carrot (61g)

2 cloves Garlic, minced (6g total)

1 tbsp Low-Sodium Soy Sauce (16g)

1 tsp Sesame Oil (5g)

PREPARATION

  • 1

    Slice the chicken breast into bite-sized strips or cubes.

  • 2

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

  • 3

    Add the minced garlic and chopped onion, sautéing until fragrant and slightly softened.

  • 4

    Incorporate the chicken pieces into the pan, cooking until they are lightly browned and cooked through.

  • 5

    Add the chopped red bell pepper and carrot, stirring continuously for 2-3 minutes.

  • 6

    Mix in the cauliflower rice and pour in the low-sodium soy sauce. Stir-fry the mixture for an additional 3-4 minutes until vegetables are tender but still crisp.

  • 7

    Taste and adjust seasoning if needed, then serve hot.