Chicken with Rainbow Vegetables & Cauliflower Rice

Name: Chicken with Rainbow Vegetables & Cauliflower Rice
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 servings
Cuisine: Chinese
Ingredients: 2 pound chicken breast (boneless, skinless, cut into 1-inch strips); 4 cup broccoli florets; 1 red bell pepper (large, sliced thin); 1 yellow bell pepper (large, sliced thin); 2 carrots (medium, peeled, julienned); 4 clove garlic (minced); 1 fresh ginger (2-inch piece, peeled, grated); 1.5 cup low-sodium chicken broth; 2 tablespoon apple cider vinegar; 1.5 tablespoon olive oil; 1 teaspoon sesame oil; 0.5 teaspoon white pepper; 0.75 teaspoon salt; 1 cauliflower (large, riced); 0.25 cup fresh cilantro (chopped)

Lean chicken breast strips are quickly cooked with a colorful array of fresh summer vegetables and brightened with ginger and garlic, served alongside fluffy cauliflower rice for a light yet satisfying meal that reheats beautifully.

Prep: 20 min
Cook: 25 min
Total: 45 min
Servings: 6
Cuisine: Chinese
Difficulty: Medium
Cost: $4.00/serving

Dietary

Low-Calorie
High-Protein
Low-Carb
Low-Fat
Low-Saturated-Fat
Low-Sugar
Gluten-Free
Dairy-Free
Nut-Free
Egg-Free

Ingredients

2 pound chicken breast (boneless, skinless, cut into 1-inch strips)
4 cup broccoli florets
1 red bell pepper (large, sliced thin)
1 yellow bell pepper (large, sliced thin)
2 carrots (medium, peeled, julienned)
4 clove garlic (minced)
1 fresh ginger (2-inch piece, peeled, grated)
1.5 cup low-sodium chicken broth
2 tablespoon apple cider vinegar
1.5 tablespoon olive oil
1 teaspoon sesame oil
0.5 teaspoon white pepper
0.75 teaspoon salt
1 cauliflower (large, riced)
0.25 cup fresh cilantro (chopped)

Instructions

Heat 1 tablespoon of the olive oil in a large skillet or wok over medium-high heat. Add the chicken breast strips and cook until browned on all sides and cooked through, about 5-7 minutes. Season the chicken with 1/2 teaspoon of the salt and all of the white pepper. Remove chicken from the skillet and set aside.
Add the remaining 1/2 tablespoon of olive oil to the same skillet. Add the broccoli florets, red bell pepper, yellow bell pepper, carrots, minced garlic, and grated fresh ginger. Sauté for 5-7 minutes, until the vegetables are tender-crisp.
While the vegetables cook, prepare the cauliflower rice. If using a fresh cauliflower head, grate it or process it in a food processor until it resembles rice. In a separate pan or the microwave, cook the riced cauliflower until tender, about 5-7 minutes. Season with the remaining 1/4 teaspoon of salt.
Return the cooked chicken to the skillet with the vegetables. Pour in the low-sodium chicken broth and apple cider vinegar. Stir in the sesame oil. Bring the mixture to a simmer and cook for 2-3 minutes, allowing the flavors to meld.
Serve the chicken and vegetable stir-fry immediately over the prepared cauliflower rice. Garnish with fresh cilantro, if desired.

Notes

This dish reheats wonderfully, making it ideal for meal prepping. Store individual portions in airtight containers in the refrigerator for up to 3 days. For best results, reheat gently in the microwave or on the stovetop.

Nutrition (per serving)

Calories: 305
Protein: 38.5 g
Carbohydrates: 19.3 g
Fat: 8.3 g
Fiber: 6.2 g
Sodium: 585 mg
Saturated Fat: 1.3 g
Sugar: 7 g
Cholesterol: 107 mg