YOUR SOLIN GENERATED RECIPE
Cauliflower Rice Chicken Stir-Fry with Fresh Vegetables
Enjoy a colorful and flavorful stir-fry featuring tender chicken breast, nutrient-packed cauliflower rice, and a medley of crisp fresh vegetables, lightly sautéed in a touch of olive oil and accented with garlic, ginger, and a splash of low-sodium soy sauce. This dish delivers balanced macros and a vibrant taste perfect for any meal of the day.
INGREDIENTS
6 oz Chicken Breast
1 cup Cauliflower Rice
1/2 medium Red Bell Pepper
1/2 cup Broccoli Florets
1 small Carrot
1 clove Garlic
1 tsp Ginger
1 tsp Olive Oil
1 tbsp Low-Sodium Soy Sauce
PREPARATION
Cut the chicken breast into thin strips or bite-sized pieces.
Prepare the vegetables: slice the red bell pepper, cut the broccoli into small florets, and thinly slice the carrot. Mince the garlic and grate the ginger.
Heat olive oil in a large non-stick pan or wok over medium-high heat.
Add the minced garlic and grated ginger, sautéing until fragrant (about 30 seconds).
Add the chicken pieces and cook until lightly browned and nearly cooked through (about 4-5 minutes).
Mix in the red bell pepper, broccoli, and carrot, stirring frequently until vegetables are tender yet crisp.
Stir in the cauliflower rice and low-sodium soy sauce. Cook for an additional 2-3 minutes until the cauliflower is heated through and slightly softened.
Taste and adjust seasoning if necessary. Serve hot.