Whole30 Bibimbap Chicken
Experience a wholesome twist on a beloved Korean classic with this Whole30 Bibimbap Chicken recipe! Packed with nutrient-dense ingredients like tender marinated chicken thighs, vibrant julienned veggies, and fluffy cauliflower rice, this dish is as satisfying as it is healthy. The rich umami flavors come together with coconut aminos, sesame oil, garlic, and ginger, creating the perfect marinade that's both Whole30-compliant and irresistibly flavorful. Topped with a sunny-side-up egg, creamy avocado slices, and fresh green onions, each bowl is a colorful, low-carb feast that's perfect for any meal of the day. With just 20 minutes of prep time and 30 minutes of cooking, this keto-friendly bibimbap is a quick, balanced, and guilt-free way to enjoy bold flavors while sticking to your clean-eating goals.
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken thighs
- 0.25 cup coconut aminos
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 0.5 teaspoon red pepper flakes
- 3 cups cauliflower rice
- 1 medium zucchini, julienned
- 2 medium carrots, julienned
- 4 cups spinach
- 4 large egg
- 2 green onions, sliced
- 1 avocado, sliced
- 2 tablespoons olive oil or avocado oil
- to taste salt
- to taste black pepper
Instructions
In a bowl, mix the coconut aminos, sesame oil, minced garlic, grated ginger, and red pepper flakes.
Cut the chicken thighs into bite-sized pieces and marinate them in the mixture for at least 15 minutes.
Heat 1 tablespoon of olive oil or avocado oil in a large skillet over medium-high heat. Add the marinated chicken and cook until fully golden and cooked through, about 8-10 minutes, stirring occasionally. Remove from the pan and set aside.
In the same skillet, add the remaining oil and the cauliflower rice. Season with salt and pepper, then sauté for about 5 minutes until tender and slightly golden. Remove and set aside.
In the same skillet, add the julienned carrots and zucchini. Stir-fry for 4-5 minutes until softened but still crisp. Set aside.
Add the spinach to the skillet and cook until wilted, about 2 minutes. Season with a little salt and pepper. Remove and set aside.
In a small non-stick pan, fry the eggs sunny side up, ensuring the yolks are runny by cooking for about 3 minutes on medium heat.
Assemble the bowls by dividing the cauliflower rice among four bowls. Arrange the cooked chicken, carrots, zucchini, and spinach around the rice.
Place a fried egg on top of each bowl, then garnish with sliced green onions and avocado.
Serve immediately and enjoy your Whole30 Bibimbap Chicken!
Nutrition Facts
Calories |
507 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.1 g | 39% | |
| Saturated Fat | 6.9 g | 35% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 305 mg | 102% | |
| Sodium | 1040 mg | 45% | |
| Total Carbohydrate | 18.8 g | 7% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 8.9 g | ||
| Protein | 41.9 g | 84% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 183 mg | 14% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1473 mg | 31% | |
*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.
