Keto Chicken Bibimbap

Savor the bold flavors of this Keto Chicken Bibimbap, a low-carb twist on the classic Korean dish that’s as vibrant as it is delicious! Packed with tender marinated chicken, fresh and colorful sautéed vegetables, and fluffy cauliflower rice, this dish delivers all the comforting elements of bibimbap without the carbs. A sunny-side-up egg crowns each bowl, adding richness and a perfect finishing touch. Infused with soy sauce, sesame oil, garlic, and ginger, every bite bursts with umami flavor. Quick and easy to prepare in just 45 minutes, this recipe caters to both keto enthusiasts and gluten-free eaters (just swap soy sauce for tamari). Perfect for meal prep or a crowd-pleasing dinner, this healthy bibimbap is as satisfying as it is visually stunning.

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 pound Chicken breast
• 2 tablespoons Soy sauce (or tamari for gluten-free)
• 2 tablespoons Sesame oil
• 3 cloves Garlic
• 1 teaspoon Fresh ginger
• 0.5 teaspoon Red pepper flakes
• 2 cups Zucchini
• 2 cups Spinach
• 1 cup Carrots
• 1 cup Bean sprouts
• 2 cups Cauliflower rice
• 1 tablespoon Sesame seeds
• 4 large Eggs
• 2 Scallions
• 0 to taste Salt
• 0 to taste Black pepper

Directions

Step 1

Thinly slice the chicken breast and place it in a medium bowl.

Step 2

Mince the garlic and ginger. Add soy sauce, sesame oil, garlic, ginger, and red pepper flakes to the bowl with the chicken. Mix well and let marinate for at least 10 minutes.

Step 3

While the chicken is marinating, slice the zucchini into thin strips, julienne the carrots, and finely chop the scallions.

Step 4

Heat a large pan over medium heat and add a tablespoon of sesame oil. Sauté the zucchini until tender, about 2-3 minutes, then remove from the pan and set aside.

Step 5

In the same pan, quickly wilt the spinach, about 1 minute. Remove and set aside.

Step 6

Next, sauté the carrots until just tender, about 2 minutes. Remove from the pan and set aside.

Step 7

Cook the marinated chicken in the same pan until fully cooked and lightly browned, about 5-6 minutes.

Step 8

In a separate pan, heat a little oil and fry the eggs sunny-side up. Season with a bit of salt and pepper.

Step 9

Warm the cauliflower rice in the pan for about 3-4 minutes, stirring occasionally.

Step 10

To serve, divide the cauliflower rice into bowls. Arrange the vegetables and chicken on top. Place a fried egg on each bowl.

Step 11

Garnish with bean sprouts, sliced scallions, and sesame seeds. Serve hot.

Nutrition Facts

Serving size	(1590.2g)

Amount per serving	% Daily Value*
Calories	1565.3

Total Fat 70.5g	0%
Saturated Fat 15.3g	0%
Polyunsaturated Fat 16.5g
Cholesterol 1134.1mg	0%
Sodium 9595.8mg	0%
Total Carbohydrate 67.6g	0%
Dietary Fiber 16.5g	0%
Total Sugars 40.0g
Protein 173.1g	0%

Vitamin D 164IU	0%
Calcium 412.8mg	0%
Iron 11.7mg	0%
Potassium 3964.0mg	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: 39.7%

Protein: 43.3%

Carbs: 16.9%