Heart-Healthy Bibimbap Chicken
Discover a wholesome twist on a beloved Korean classic with our "Heart-Healthy Bibimbap Chicken." This vibrant one-bowl dish features tender strips of marinated chicken breast, nutrient-packed sautéed baby spinach, and colorful, crisp vegetables like julienned carrots, red bell peppers, and bean sprouts—all served over a hearty base of fiber-rich brown rice. A sunny-side-up egg crowns the bowl, while nutty sesame seeds, sliced green onions, and a drizzle of spicy gochujang sauce add layers of flavor and texture. Leveraging heart-healthy olive oil and low-sodium soy sauce, this recipe is a guilt-free delight that’s as nutritious as it is satisfying. Perfect for a quick, balanced, and visually stunning meal, "Heart-Healthy Bibimbap Chicken" is your go-to option for combining bold Korean flavors with mindful eating.
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Recipe Information
Ingredients
- 1 cup Brown rice
- 2 pieces Chicken breast
- 2 tablespoons Olive oil
- 1 tablespoon Low-sodium soy sauce
- 2 minced Garlic cloves
- 1 tablespoon, grated Fresh ginger
- 2 cups Baby spinach
- 1 large, julienned Carrot
- 1 sliced Red bell pepper
- 1 cup Bean sprouts
- 3 sliced Green onions
- 2 tablespoons Sesame seeds
- 2 tablespoons Gochujang sauce
- 2 Eggs
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Cook the brown rice according to the package instructions. Set aside once done.
While the rice is cooking, slice the chicken breasts into thin strips.
In a small bowl, mix the low-sodium soy sauce, garlic, and ginger. Add the chicken strips to this marinade and let it sit for 10 minutes.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the marinated chicken strips and cook thoroughly until golden and cooked through, about 7-8 minutes. Remove from heat and set aside.
In the same skillet, heat another tablespoon of olive oil. Add the spinach and sauté until just wilted, about 2 minutes. Remove from the skillet and set aside.
Add the carrot, red bell pepper, and bean sprouts to the skillet. Sauté for about 5 minutes until they are tender-crisp.
In a separate non-stick pan, fry the eggs sunny-side-up with a pinch of salt and black pepper. Cook until the whites are set but the yolks are still runny.
To assemble, place a portion of brown rice in each bowl. Top with chicken strips, sautéed spinach, carrots, bell peppers, bean sprouts, and a fried egg. Sprinkle with green onions and sesame seeds.
Serve with a drizzle of gochujang sauce, allowing each person to mix their bowl before eating.
Nutrition Facts
Calories |
1244 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.0 g | 76% | |
| Saturated Fat | 11.5 g | 57% | |
| Polyunsaturated Fat | 8.0 g | ||
| Cholesterol | 578 mg | 193% | |
| Sodium | 3480 mg | 151% | |
| Total Carbohydrate | 85.7 g | 31% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 16.5 g | ||
| Protein | 98.0 g | 196% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 271 mg | 21% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 1554 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
