Keto Chicken Bibimbap
Dive into the bold, savory flavors of **Keto Chicken Bibimbap**, a low-carb twist on the classic Korean rice bowl that doesn't skimp on taste. This healthy, gluten-free recipe combines juicy marinated chicken breast, stir-fried zucchini, tender spinach, crisp bean sprouts, and fresh carrots—all artfully arranged atop a bed of cauliflower rice. A perfectly fried sunny-side-up egg crowns the dish, adding a rich and creamy touch, while sesame seeds and scallions provide a fragrant garnish. Marinated in a blend of soy sauce, sesame oil, garlic, and ginger with a hint of red pepper flakes, the chicken offers tantalizing umami notes to complement the vibrant vegetable medley. Perfect for lunch or dinner, this keto-friendly masterpiece is both satisfying and nutrient-packed, ready in just 45 minutes. Whether you're embracing the keto lifestyle or seeking a gluten-free meal, this colorful bowl is a feast for the eyes and the palate!
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Recipe Information
Ingredients
- 1 pound Chicken breast
- 2 tablespoons Soy sauce (or tamari for gluten-free)
- 2 tablespoons Sesame oil
- 3 cloves Garlic
- 1 teaspoon Fresh ginger
- 0.5 teaspoon Red pepper flakes
- 2 cups Zucchini
- 2 cups Spinach
- 1 cup Carrots
- 1 cup Bean sprouts
- 2 cups Cauliflower rice
- 1 tablespoon Sesame seeds
- 4 large Eggs
- 2 Scallions
- to taste Salt
- to taste Black pepper
Instructions
Thinly slice the chicken breast and place it in a medium bowl.
Mince the garlic and ginger. Add soy sauce, sesame oil, garlic, ginger, and red pepper flakes to the bowl with the chicken. Mix well and let marinate for at least 10 minutes.
While the chicken is marinating, slice the zucchini into thin strips, julienne the carrots, and finely chop the scallions.
Heat a large pan over medium heat and add a tablespoon of sesame oil. Sauté the zucchini until tender, about 2-3 minutes, then remove from the pan and set aside.
In the same pan, quickly wilt the spinach, about 1 minute. Remove and set aside.
Next, sauté the carrots until just tender, about 2 minutes. Remove from the pan and set aside.
Cook the marinated chicken in the same pan until fully cooked and lightly browned, about 5-6 minutes.
In a separate pan, heat a little oil and fry the eggs sunny-side up. Season with a bit of salt and pepper.
Warm the cauliflower rice in the pan for about 3-4 minutes, stirring occasionally.
To serve, divide the cauliflower rice into bowls. Arrange the vegetables and chicken on top. Place a fried egg on each bowl.
Garnish with bean sprouts, sliced scallions, and sesame seeds. Serve hot.
Nutrition Facts
Calories |
1565 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.5 g | 90% | |
| Saturated Fat | 15.3 g | 76% | |
| Polyunsaturated Fat | 16.5 g | ||
| Cholesterol | 1134 mg | 378% | |
| Sodium | 9596 mg | 417% | |
| Total Carbohydrate | 67.6 g | 25% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 40.0 g | ||
| Protein | 173.1 g | 346% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 413 mg | 32% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 3964 mg | 84% | |
*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.
