Cauliflower Chicken Fried Rice Bowl

This is an example of a meal that Solin would create to include in your personalized meal plan.

Cauliflower Chicken Fried Rice Bowl

YOUR SOLIN GENERATED RECIPE

Cauliflower Chicken Fried Rice Bowl

A vibrant twist on classic fried rice using low-carb cauliflower rice, tender chicken breast, and a mix of garden vegetables, all stir-fried with a hint of soy and sesame flavor. Enjoy this balanced, satisfying bowl that's perfect for breakfast, lunch, or dinner.

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NUTRITION

393kcal
Protein
47.3g
Fat
13.6g
Carbs
19.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (113g)

1.5 cups Cauliflower Rice (150g)

1 large Egg (50g)

1/4 cup Green Peas (40g)

1/4 cup diced Carrots (30g)

1 tbsp Low-Sodium Soy Sauce (15g)

1 tsp Sesame Oil (5g)

1 clove Garlic (3g)

2 tbsp Green Onions (10g)

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PREPARATION

  • 1

    Dice the chicken breast into small, bite-sized pieces.

  • 2

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

  • 3

    Add minced garlic and diced chicken, stir-frying until the chicken is cooked through and lightly browned.

  • 4

    Add the cauliflower rice, diced carrots, and green peas to the skillet; stir well to combine.

  • 5

    Push the ingredients to one side of the skillet and crack the egg into the empty space. Scramble the egg until just set before mixing it into the vegetables and chicken.

  • 6

    Pour in the low-sodium soy sauce and toss everything together until evenly coated and heated through.

  • 7

    Finish by stirring in the chopped green onions and serve hot.

Cauliflower Chicken Fried Rice Bowl

This is an example of a meal that Solin would create to include in your personalized meal plan.

Cauliflower Chicken Fried Rice Bowl

YOUR SOLIN GENERATED RECIPE

Cauliflower Chicken Fried Rice Bowl

A vibrant twist on classic fried rice using low-carb cauliflower rice, tender chicken breast, and a mix of garden vegetables, all stir-fried with a hint of soy and sesame flavor. Enjoy this balanced, satisfying bowl that's perfect for breakfast, lunch, or dinner.

NUTRITION

393kcal
Protein
47.3g
Fat
13.6g
Carbs
19.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (113g)

1.5 cups Cauliflower Rice (150g)

1 large Egg (50g)

1/4 cup Green Peas (40g)

1/4 cup diced Carrots (30g)

1 tbsp Low-Sodium Soy Sauce (15g)

1 tsp Sesame Oil (5g)

1 clove Garlic (3g)

2 tbsp Green Onions (10g)

PREPARATION

  • 1

    Dice the chicken breast into small, bite-sized pieces.

  • 2

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

  • 3

    Add minced garlic and diced chicken, stir-frying until the chicken is cooked through and lightly browned.

  • 4

    Add the cauliflower rice, diced carrots, and green peas to the skillet; stir well to combine.

  • 5

    Push the ingredients to one side of the skillet and crack the egg into the empty space. Scramble the egg until just set before mixing it into the vegetables and chicken.

  • 6

    Pour in the low-sodium soy sauce and toss everything together until evenly coated and heated through.

  • 7

    Finish by stirring in the chopped green onions and serve hot.