Spiced Chicken Stir-Fry with Cauliflower Rice

By AislePrompt Editorial · Published 2026-05-01 · Updated 2026-05-01

A quick stir-fry featuring spiced chicken strips and colorful vegetables served over fragrant cauliflower rice for a Whole30-friendly meal. This Asian-inspired Whole30 recipe (gluten free), ready in about 25 minutes, pairs chicken breast, olive oil, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb, thinly sliced into strips chicken breast
• 2 tbsp, divided olive oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp paprika
• 2 cloves, minced garlic cloves
• 1 medium, sliced into strips red bell pepper
• 1 medium, sliced into half-moons zucchini
• 3 cups, fresh or frozen cauliflower rice
• 1 tsp, divided sea salt
• 1/2 tsp, divided black pepper
• 2 tbsp, chopped fresh cilantro

Woks that get real sear at home → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: In a bowl, toss 1 lb thinly sliced chicken breast with 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp paprika, 1/2 tsp sea salt, and 1/4 tsp black pepper.
2. Step 2: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the spiced chicken strips and cook for 5-6 minutes, stirring occasionally, until golden and cooked through. Remove chicken and set aside.
3. Step 3: In the same skillet, add 1 tbsp olive oil and sauté 2 minced garlic cloves for 30 seconds until fragrant.
4. Step 4: Add 1 sliced red bell pepper and 1 sliced zucchini to the skillet, sautéing for 4-5 minutes until tender-crisp.
5. Step 5: Add the cooked chicken back into the skillet, stirring to combine. Season with remaining 1/2 tsp sea salt and 1/4 tsp black pepper.
6. Step 6: In a separate pan over medium heat, warm 3 cups cauliflower rice with a pinch of salt for 3-4 minutes until heated through.
7. Step 7: Serve the spiced chicken and vegetables over the cauliflower rice, garnished with 2 tbsp chopped fresh cilantro.