Heart-Healthy Bibimbap Chicken

Elevate your weeknight dinner with this vibrant and nutritious Heart-Healthy Bibimbap Chicken—a wholesome twist on a classic Korean favorite. Packed with lean protein from tender marinated chicken breast, fiber-rich brown rice, and a colorful medley of sautéed vegetables like spinach, carrots, and bell peppers, this dish is as satisfying as it is good for your heart. A drizzle of gochujang sauce adds a bold kick, while low-sodium soy sauce keeps the flavor rich but light. Topped with sunny-side-up eggs and a sprinkle of sesame seeds for added texture and nutrients, this easy-to-make, one-bowl meal is both visually stunning and bursting with umami. Perfect for those looking for a balanced and flavorful dinner idea, this bibimbap will quickly become a household favorite!

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 2

Ingredients

• 1 cup Brown rice
• 2 pieces Chicken breast
• 2 tablespoons Olive oil
• 1 tablespoon Low-sodium soy sauce
• 2 minced Garlic cloves
• 1 tablespoon, grated Fresh ginger
• 2 cups Baby spinach
• 1 large, julienned Carrot
• 1 sliced Red bell pepper
• 1 cup Bean sprouts
• 3 sliced Green onions
• 2 tablespoons Sesame seeds
• 2 tablespoons Gochujang sauce
• 2 Eggs
• 0.5 teaspoon Salt
• 0.5 teaspoon Black pepper

Directions

Step 1

Cook the brown rice according to the package instructions. Set aside once done.

Step 2

While the rice is cooking, slice the chicken breasts into thin strips.

Step 3

In a small bowl, mix the low-sodium soy sauce, garlic, and ginger. Add the chicken strips to this marinade and let it sit for 10 minutes.

Step 4

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the marinated chicken strips and cook thoroughly until golden and cooked through, about 7-8 minutes. Remove from heat and set aside.

Step 5

In the same skillet, heat another tablespoon of olive oil. Add the spinach and sauté until just wilted, about 2 minutes. Remove from the skillet and set aside.

Step 6

Add the carrot, red bell pepper, and bean sprouts to the skillet. Sauté for about 5 minutes until they are tender-crisp.

Step 7

In a separate non-stick pan, fry the eggs sunny-side-up with a pinch of salt and black pepper. Cook until the whites are set but the yolks are still runny.

Step 8

To assemble, place a portion of brown rice in each bowl. Top with chicken strips, sautéed spinach, carrots, bell peppers, bean sprouts, and a fried egg. Sprinkle with green onions and sesame seeds.

Step 9

Serve with a drizzle of gochujang sauce, allowing each person to mix their bowl before eating.

Nutrition Facts

Serving size	(922.6g)

Amount per serving	% Daily Value*
Calories	1244.3

Total Fat 59.0g	0%
Saturated Fat 11.5g	0%
Polyunsaturated Fat 8.0g
Cholesterol 578.4mg	0%
Sodium 3480.0mg	0%
Total Carbohydrate 85.7g	0%
Dietary Fiber 14.2g	0%
Total Sugars 16.5g
Protein 98.0g	0%

Vitamin D 82IU	0%
Calcium 270.9mg	0%
Iron 9.9mg	0%
Potassium 1553.6mg	0%

*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.

Source of Calories

Fat: 41.9%

Protein: 31.0%

Carbs: 27.1%