Paleo Chicken Bibimbap
Indulge in a hearty and wholesome twist on the classic Korean dish with this Paleo Chicken Bibimbap recipe! Perfectly seasoned chicken breast, marinated in a flavorful blend of coconut aminos, sesame oil, garlic, and ginger, is served atop a bed of fluffy cauliflower rice for a low-carb, grain-free base. A vibrant medley of stir-fried vegetables—carrots, zucchini, shiitake mushrooms, and spinach—adds texture and color, while a sunny-side-up egg crowns each bowl for a touch of richness. Finished with a hint of heat from red pepper flakes and a sprinkle of fresh green onions, this paleo-friendly bibimbap is a satisfying, nutrient-packed meal that’s as delicious as it is healthy. Ready in just under an hour, it’s perfect for a weeknight dinner or a meal prep favorite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pieces Chicken breast
- 4 tablespoons Coconut aminos
- 2 tablespoons Sesame oil
- 3 small pieces minced Garlic cloves
- 1 teaspoon grated Ginger
- 1 medium sliced Cucumber
- 2 large julienned Carrot
- 1 medium sliced Zucchini
- 2 cups Spinach
- 1 cup sliced Shiitake mushrooms
- 4 cups Cauliflower rice
- 4 large Eggs
- 1 teaspoon Red pepper flakes
- 2 tablespoons chopped Green onions
- 4 tablespoons Avocado oil
Instructions
In a small bowl, mix the coconut aminos, sesame oil, minced garlic, and grated ginger to create the marinade.
Slice the chicken breast into thin strips and marinate in the bowl for at least 15 minutes.
While the chicken is marinating, prepare the vegetables by slicing the cucumber, julienning the carrots, slicing the zucchini, and chopping the green onions.
Heat a large frying pan over medium heat and add 1 tablespoon of avocado oil. Add the marinated chicken to the pan, and cook until no longer pink, about 6-8 minutes. Remove from the pan and set aside.
In the same pan, add another tablespoon of avocado oil and stir-fry the carrots, zucchini, and shiitake mushrooms for 5-6 minutes until they are tender. Add the spinach and cook for an additional 2 minutes until wilted. Remove from heat.
In a separate pan, heat 1 tablespoon of avocado oil over medium heat and cook the eggs sunny side up until the whites are set, about 3-4 minutes.
Meanwhile, in a large pan, heat the remaining tablespoon of avocado oil and add the cauliflower rice. Cook for 5-7 minutes until tender, then set aside.
To assemble the bibimbap, divide the cauliflower rice among four bowls. Arrange the cooked chicken, veggies (cucumber, carrots, zucchini, mushrooms, and wilted spinach), and place a cooked egg on top in each bowl.
Sprinkle with red pepper flakes for spice and garnish with chopped green onions. Serve immediately and enjoy!
Nutrition Facts
Calories |
1758 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.2 g | 144% | |
| Saturated Fat | 20.4 g | 102% | |
| Polyunsaturated Fat | 13.1 g | ||
| Cholesterol | 950 mg | 317% | |
| Sodium | 4319 mg | 188% | |
| Total Carbohydrate | 83.9 g | 31% | |
| Dietary Fiber | 20.9 g | 75% | |
| Total Sugars | 47.1 g | ||
| Protein | 111.1 g | 222% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 412 mg | 32% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 3529 mg | 75% | |
*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.
