Chicken and Crisp Vegetable Cauliflower Rice

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

Chicken and Crisp Vegetable Cauliflower Rice

YOUR SOLIN GENERATED RECIPE

Chicken and Crisp Vegetable Cauliflower Rice

Enjoy a bright and flavorful dish featuring tender chicken breast paired with a colorful medley of crisp vegetables, all served over a bed of light cauliflower rice. This dish is both satisfying and nutrient-packed, perfect for any time of day.

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NUTRITION

359kcal
Protein
40.0g
Fat
13.5g
Carbs
19.5g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup Cauliflower Rice

1/2 cup Red Bell Pepper

1/4 cup Carrot, diced

1/4 cup Snap Peas

2 teaspoons Extra Virgin Olive Oil

1 teaspoon Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Cut the chicken breast into bite-sized pieces and season with garlic powder, salt, and pepper.

  • 2

    Heat 2 teaspoons of extra virgin olive oil in a nonstick skillet over medium-high heat.

  • 3

    Sear the chicken pieces until browned on all sides and cooked through, approximately 5-7 minutes. Remove and set aside.

  • 4

    In the same skillet, add the cauliflower rice, red bell pepper, carrot, and snap peas. Stir-fry the vegetables for about 3-4 minutes until they are crisp-tender.

  • 5

    Return the chicken to the skillet and mix well to combine all the ingredients.

  • 6

    Adjust seasoning with additional salt and pepper if needed, and serve hot.

Chicken and Crisp Vegetable Cauliflower Rice

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

Chicken and Crisp Vegetable Cauliflower Rice

YOUR SOLIN GENERATED RECIPE

Chicken and Crisp Vegetable Cauliflower Rice

Enjoy a bright and flavorful dish featuring tender chicken breast paired with a colorful medley of crisp vegetables, all served over a bed of light cauliflower rice. This dish is both satisfying and nutrient-packed, perfect for any time of day.

NUTRITION

359kcal
Protein
40.0g
Fat
13.5g
Carbs
19.5g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup Cauliflower Rice

1/2 cup Red Bell Pepper

1/4 cup Carrot, diced

1/4 cup Snap Peas

2 teaspoons Extra Virgin Olive Oil

1 teaspoon Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Cut the chicken breast into bite-sized pieces and season with garlic powder, salt, and pepper.

  • 2

    Heat 2 teaspoons of extra virgin olive oil in a nonstick skillet over medium-high heat.

  • 3

    Sear the chicken pieces until browned on all sides and cooked through, approximately 5-7 minutes. Remove and set aside.

  • 4

    In the same skillet, add the cauliflower rice, red bell pepper, carrot, and snap peas. Stir-fry the vegetables for about 3-4 minutes until they are crisp-tender.

  • 5

    Return the chicken to the skillet and mix well to combine all the ingredients.

  • 6

    Adjust seasoning with additional salt and pepper if needed, and serve hot.