Whole30 Chicken Bibimbap
Dive into a flavorful and nutritious twist on a Korean classic with this Whole30 Chicken Bibimbap recipe! Packed with tender marinated chicken, vibrant sautéed vegetables, and a creamy sunny-side-up egg, all served over a bed of low-carb cauliflower rice, this dish offers a healthy, gluten-free, and grain-free alternative to traditional bibimbap. The combination of coconut aminos, fresh ginger, and garlic creates a mouthwatering marinade that infuses every bite with savory umami goodness, while a drizzle of sriracha adds the perfect spicy kick. With its quick prep time and visually stunning presentation, this dish is ideal for busy weeknights or when you're craving an easy, wholesome meal bursting with color and flavor.
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Recipe Information
Ingredients
- 1 lb chicken breast
- 0.25 cup coconut aminos
- 2 tbsp sesame oil
- 1 tbsp rice vinegar
- 2 cloves garlic
- 1 inch ginger
- 1 tsp salt
- 0.5 tsp ground black pepper
- 2 tbsp olive oil
- 1 medium carrot
- 1 medium zucchini
- 2 cups baby spinach
- 1 cup bean sprouts
- 4 cups cauliflower rice
- 2 stalks green onions
- 0.5 red bell pepper
- 4 eggs
- 1 tbsp sesame seeds
- 2 tbsp sriracha
Instructions
Cut the chicken breast into thin slices and set aside.
In a small bowl, combine the coconut aminos, sesame oil, rice vinegar, minced garlic, grated ginger, salt, and pepper. Mix well.
Place the sliced chicken into a shallow dish and pour half of the marinade over it. Reserve the other half for drizzling later. Allow the chicken to marinate for at least 15 minutes.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the marinated chicken slices and cook for 5-6 minutes, or until fully cooked through. Remove and set aside.
In the same skillet, add another tablespoon of olive oil. Sauté sliced carrot, zucchini, and red bell pepper for about 5 minutes until tender-crisp.
Add baby spinach and bean sprouts to the skillet with the vegetables and cook for another 2 minutes until the spinach wilts. Remove the vegetables from the skillet and set aside.
In another pan, cook the eggs sunny side up or to your preference.
Meanwhile, re-use the skillet to quickly heat or cook the cauliflower rice for about 3 minutes until heated through.
To assemble, divide the cauliflower rice among four bowls. Top each bowl with cooked chicken, sautéed vegetables, and a sunny side-up egg.
Drizzle with the reserved marinade and a dollop of sriracha for added heat. Garnish with sliced green onions and a sprinkle of sesame seeds. Serve immediately.
Nutrition Facts
Calories |
490 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.6 g | 32% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 283 mg | 94% | |
| Sodium | 1133 mg | 49% | |
| Total Carbohydrate | 19.8 g | 7% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 11.1 g | ||
| Protein | 46.8 g | 94% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 119 mg | 9% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 1093 mg | 23% | |
*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.
