Low Carb Bibimbap Chicken
Elevate your mealtime with this vibrant and wholesome Low Carb Bibimbap Chicken recipe, a keto-friendly twist on the Korean classic. Packed with bold flavors, tender marinated chicken, and a colorful medley of nutrient-rich vegetables like spiralized zucchini, sautéed spinach, and crisp bean sprouts, this dish is as nutritious as it is delicious. Gochujang and sesame oil bring authentic spice and depth to the marinade, while a sunny-side-up egg crowns the dish with creamy richness. Quick to prepare in under an hour, this flavorful meal is perfect for anyone craving the comforting essence of bibimbap without the high carb count from traditional rice. Garnished with sesame seeds and fresh green onions, it's as visually stunning as it is satisfying. Ideal for a low-carb dinner that's bursting with texture, taste, and Korean-inspired flair.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 4 tablespoons Soy sauce
- 2 tablespoons Sesame oil
- 3 pieces Garlic cloves, minced
- 2 tablespoons Gochujang (Korean red chili paste)
- 1 medium Zucchini, spiralized
- 1 medium Carrot, julienned
- 2 cups Spinach leaves
- 1 cup Bean sprouts
- 2 large Eggs
- 1 tablespoon Sesame seeds
- 2 stalks Green onions, sliced
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Step 1: Slice the chicken breasts into thin strips.
Step 2: In a bowl, combine soy sauce, sesame oil, minced garlic, and gochujang to create a marinade.
Step 3: Add the chicken strips to the marinade, ensuring they are well-coated. Let them marinate for at least 10 minutes.
Step 4: Heat a non-stick skillet over medium-high heat. Add the marinated chicken strips and cook for 5-7 minutes, or until fully cooked through. Remove from heat and set aside.
Step 5: In the same skillet, lightly sauté the spinach leaves until just wilted, about 2 minutes. Remove and set aside.
Step 6: Add the bean sprouts to the skillet and sauté for 2-3 minutes. Remove and set aside.
Step 7: Wipe the skillet clean and fry the eggs sunny-side up. Cook until the whites are set, but the yolks remain runny. Season with salt and pepper.
Step 8: In a serving bowl, create a base with the spiralized zucchini.
Step 9: Arrange the cooked chicken, sautéed spinach, bean sprouts, and julienned carrots over the zucchini.
Step 10: Top with a fried egg and garnish with sesame seeds and sliced green onions.
Step 11: Serve immediately, mixing the ingredients together before eating to enjoy all the flavors.
Nutrition Facts
Calories |
1245 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.1 g | 73% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 13.9 g | ||
| Cholesterol | 668 mg | 223% | |
| Sodium | 4755 mg | 207% | |
| Total Carbohydrate | 45.3 g | 16% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 19.2 g | ||
| Protein | 137.9 g | 276% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 296 mg | 23% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 2660 mg | 57% | |
*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.
