YOUR SOLIN GENERATED RECIPE
Crispy Chicken and Veggie Cauliflower Rice Stir-Fry
Savor a hearty stir-fry that pairs crispy, light chicken with a vibrant medley of vegetables set atop fluffy cauliflower rice. This dish is both comforting and lean, bursting with fresh flavors from garlic, bell pepper, and onion, while a light almond flour coating adds a delightful crunch. A splash of olive oil and soy sauce brings all the flavors together in a balanced, satisfying meal.
INGREDIENTS
4 oz Chicken Breast
2 tbsp Almond Flour
1 cup Cauliflower Rice
1/2 cup Red Bell Pepper (diced)
1/4 cup Yellow Onion (diced)
1 clove Garlic (minced)
1 tbsp Olive Oil
1 tsp Low-Sodium Soy Sauce
PREPARATION
Slice the chicken breast into bite-sized pieces. In a shallow dish, toss the chicken pieces with almond flour, ensuring an even light coating. Season with a pinch of salt and pepper if desired.
Heat olive oil in a non-stick skillet over medium-high heat. Once hot, add the coated chicken pieces and cook until they are browned and crispy on the outside and fully cooked on the inside, about 5-7 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add diced yellow onion and minced garlic. Sauté for about 1-2 minutes until translucent and aromatic.
Add the diced red bell pepper to the skillet and stir-fry for another 2 minutes until slightly softened.
Stir in the cauliflower rice and drizzle with low-sodium soy sauce. Cook for an additional 3-4 minutes, stirring occasionally, until the cauliflower rice is tender and has absorbed the flavors.
Return the crispy chicken to the skillet and combine it with the cauliflower rice and veggies. Toss well to ensure even distribution of flavors.
Serve the stir-fry warm, garnished with a sprinkle of black pepper, and enjoy a balanced, healthy meal.