Low Sodium Chicken Bibimbap
Elevate your weeknight dinner with this *Low Sodium Chicken Bibimbap*, a healthier take on the classic Korean comfort bowl. Packed with vibrant, nutrient-rich ingredients like sautéed spinach, julienned carrots, crisp zucchini, and tender chicken breast, this dish delivers a satisfying blend of textures and flavors without relying on excess sodium. A base of wholesome brown rice is topped with a sunny-side-up egg, a drizzle of low sodium soy sauce, sesame oil, and a kick of gochujang for that signature Korean spice. Garnished with sesame seeds and fresh green onions, this balanced and colorful meal is as beautiful as it is delicious. Perfect for those looking for a heart-friendly, protein-packed dinner option, this bibimbap recipe is easy to prepare and full of bold, fresh flavors. Mix it all up for a bowlful of goodness that’s lighter on salt but heavy on satisfaction!
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Recipe Information
Ingredients
- 2 pieces Chicken breast
- 1 cup Brown rice
- 2 cups Fresh spinach
- 2 medium Carrot
- 1 medium Zucchini
- 1 cup Bean sprouts
- 4 large Egg
- 2 tablespoons Low sodium soy sauce
- 2 tablespoons Sesame oil
- 2 cloves Garlic clove
- 2 tablespoons Gochujang (Korean red pepper paste, low sodium)
- 2 teaspoons Sesame seeds
- 2 stalks Green onions
- 0.5 teaspoon Black pepper
Instructions
Cook 1 cup of brown rice according to package instructions and set aside.
Slice the chicken breast into thin strips and mince 2 garlic cloves.
In a mixing bowl, combine chicken strips with 1 tablespoon of low sodium soy sauce, 1 tablespoon of sesame oil, minced garlic, and 0.5 teaspoon of black pepper. Let it marinate while preparing the vegetables.
Julienne the carrots and zucchini. Chop green onions.
Heat a non-stick pan over medium heat, add a teaspoon of sesame oil, and sauté the marinated chicken until fully cooked and slightly browned, about 5-7 minutes. Remove from the pan and set aside.
In the same pan, lightly cook the spinach until just wilted, about 1-2 minutes, and remove from the pan.
Add julienned carrots and zucchini to the pan, sauté for about 3-4 minutes, and then add a splash of water if needed to prevent sticking. Remove and keep aside.
Quickly blanch the bean sprouts in boiling water for 1 minute, then drain.
Fry eggs sunny-side up in the pan with a small amount of sesame oil, if desired.
To assemble the bibimbap, divide the cooked brown rice into four bowls. Arrange the cooked chicken, spinach, carrots, zucchini, bean sprouts, and fried egg over the rice.
Drizzle 1/2 tablespoon of low sodium soy sauce and 1/2 tablespoon of sesame oil over each serving.
Top with 1/2 tablespoon of low sodium gochujang, sprinkle with sesame seeds and garnish with chopped green onions.
Mix everything together before eating to distribute the flavors evenly.
Nutrition Facts
Calories |
1496 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.7 g | 96% | |
| Saturated Fat | 15.5 g | 78% | |
| Polyunsaturated Fat | 22.3 g | ||
| Cholesterol | 1084 mg | 362% | |
| Sodium | 4681 mg | 204% | |
| Total Carbohydrate | 101.0 g | 37% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 29.7 g | ||
| Protein | 112.4 g | 225% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 345 mg | 27% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 2225 mg | 47% | |
*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.
