Low Carb Bibimbap Chicken

Elevate your weeknight meals with this flavorful and healthy twist on a Korean classic—Low Carb Bibimbap Chicken! This vibrant and protein-packed dish swaps traditional rice for spiralized zucchini, making it a perfect low-carb option without compromising on taste. Juicy marinated chicken strips are seasoned with soy sauce, sesame oil, and gochujang for a spicy-sweet kick, while fresh vegetables like sautéed spinach, crunchy bean sprouts, and vibrant carrots create a medley of textures and colors. Topped with a perfectly runny sunny-side-up egg, sesame seeds, and green onions, each bite bursts with bold, wholesome flavors. Quick to prep and ready in under 45 minutes, this healthy bibimbap recipe is ideal for anyone seeking a low-carb, nutrient-rich meal that’s as satisfying as it is delicious.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 2

Ingredients

• 2 pieces Boneless, skinless chicken breasts
• 4 tablespoons Soy sauce
• 2 tablespoons Sesame oil
• 3 pieces Garlic cloves, minced
• 2 tablespoons Gochujang (Korean red chili paste)
• 1 medium Zucchini, spiralized
• 1 medium Carrot, julienned
• 2 cups Spinach leaves
• 1 cup Bean sprouts
• 2 large Eggs
• 1 tablespoon Sesame seeds
• 2 stalks Green onions, sliced
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper

Directions

Step 1

Step 1: Slice the chicken breasts into thin strips.

Step 2

Step 2: In a bowl, combine soy sauce, sesame oil, minced garlic, and gochujang to create a marinade.

Step 3

Step 3: Add the chicken strips to the marinade, ensuring they are well-coated. Let them marinate for at least 10 minutes.

Step 4

Step 4: Heat a non-stick skillet over medium-high heat. Add the marinated chicken strips and cook for 5-7 minutes, or until fully cooked through. Remove from heat and set aside.

Step 5

Step 5: In the same skillet, lightly sauté the spinach leaves until just wilted, about 2 minutes. Remove and set aside.

Step 6

Step 6: Add the bean sprouts to the skillet and sauté for 2-3 minutes. Remove and set aside.

Step 7

Step 7: Wipe the skillet clean and fry the eggs sunny-side up. Cook until the whites are set, but the yolks remain runny. Season with salt and pepper.

Step 8

Step 8: In a serving bowl, create a base with the spiralized zucchini.

Step 9

Step 9: Arrange the cooked chicken, sautéed spinach, bean sprouts, and julienned carrots over the zucchini.

Step 10

Step 10: Top with a fried egg and garnish with sesame seeds and sliced green onions.

Step 11

Step 11: Serve immediately, mixing the ingredients together before eating to enjoy all the flavors.

Nutrition Facts

Serving size	(1027.7g)

Amount per serving	% Daily Value*
Calories	1244.7

Total Fat 57.1g	0%
Saturated Fat 11.8g	0%
Polyunsaturated Fat 13.9g
Cholesterol 667.8mg	0%
Sodium 4755.1mg	0%
Total Carbohydrate 45.3g	0%
Dietary Fiber 10.8g	0%
Total Sugars 19.2g
Protein 137.9g	0%

Vitamin D 85.5IU	0%
Calcium 295.6mg	0%
Iron 10.9mg	0%
Potassium 2660.0mg	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: 41.2%

Protein: 44.2%

Carbs: 14.5%