Low Carb Chicken Bibimbap
Elevate your weeknight dinner game with this *Low Carb Chicken Bibimbap*, a healthy twist on the classic Korean favorite. Packed with vibrant vegetables, tender marinated chicken, and the bold flavors of gochujang, this dish swaps traditional rice for nutrient-rich cauliflower rice, making it perfect for keto and low-carb diets. Spiralized zucchini, crisp carrots, and fresh spinach create a colorful and wholesome base, while a perfectly fried egg adds richness and a final touch of authenticity. With just 20 minutes of prep and easy-to-follow steps, this recipe is an ideal way to enjoy Korean-inspired comfort food without the carbs. Perfect for meal prep or a satisfying dinner, this protein-packed dish ensures every bite is a flavorful delight!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound Chicken breast
- 3 tablespoons Soy sauce (or tamari for gluten-free)
- 2 tablespoons Sesame oil
- 4 cups Cauliflower rice
- 1 medium Zucchini
- 1 large Carrot
- 3 cups Spinach
- 1 cup Bean sprouts
- 2 large Eggs
- 2 Garlic cloves
- 2 tablespoons Gochujang sauce
- 1 tablespoon Rice vinegar
- 2 tablespoons Olive oil
- 1 tablespoon Sesame seeds
- 1 teaspoon Salt
- 1 teaspoon Pepper
Instructions
Marinate the chicken: In a bowl, mix 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, and minced garlic. Add the chicken breast, making sure each piece is coated. Let it marinate for at least 15 minutes.
While the chicken is marinating, spiralize or julienne the zucchini and carrot into thin strips, and set them aside.
In a large pan, heat 1 tablespoon of olive oil over medium heat. Add the chicken breast and cook for about 5-7 minutes on each side, or until fully cooked. Remove from the pan and set aside to rest.
In the same pan, add another tablespoon of olive oil. Saute the cauliflower rice for about 5 minutes until tender but not mushy. Season with a pinch of salt and pepper, then transfer to a serving bowl.
Steam the spinach in the microwave or over boiling water for 2-3 minutes until wilted. Squeeze out excess water and set aside.
Quickly stir-fry the zucchini and carrot strips in the hot pan with a pinch of salt and pepper, for 2-3 minutes each, just to soften them slightly. Set aside.
Fry the eggs sunny-side-up or as desired.
To make the sauce, combine gochujang, remaining soy sauce, sesame oil, and rice vinegar in a small bowl. Adjust the flavor according to your preference.
Assemble the bibimbap: Place the cauliflower rice as the base in a large bowl or on a plate. Arrange the spinach, zucchini, carrot, and bean sprouts on top in separate sections.
Slice the cooked chicken breast and arrange it beside the vegetables. Place the fried egg in the center.
Drizzle the gochujang sauce over the top, sprinkle with sesame seeds, and serve immediately. Mix everything together before eating for the best flavor.
Nutrition Facts
Calories |
1721 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.2 g | 114% | |
| Saturated Fat | 16.3 g | 82% | |
| Polyunsaturated Fat | 18.9 g | ||
| Cholesterol | 762 mg | 254% | |
| Sodium | 9891 mg | 430% | |
| Total Carbohydrate | 74.5 g | 27% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 38.1 g | ||
| Protein | 166.6 g | 333% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 360 mg | 28% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 3908 mg | 83% | |
*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.
