Low Carb Chicken Bibimbap

Transform your favorite Korean comfort food into a guilt-free delight with this Low Carb Chicken Bibimbap! Perfect for health-conscious food lovers, this vibrant dish swaps traditional rice for fluffy cauliflower rice, keeping the flavors bold while trimming the carbs. Juicy marinated chicken pairs beautifully with sautéed zucchini, carrots, and tender spinach, all crowned with a perfectly fried egg for a protein-packed meal. The tangy heat of gochujang sauce ties the dish together, while sesame seeds add a nutty finishing touch. Quick to prepare and bursting with vibrant colors and flavors, this recipe is a wholesome, gluten-free spin on a classic bibimbap bowl that’s as satisfying as it is nutritious!

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 pound Chicken breast
• 3 tablespoons Soy sauce (or tamari for gluten-free)
• 2 tablespoons Sesame oil
• 4 cups Cauliflower rice
• 1 medium Zucchini
• 1 large Carrot
• 3 cups Spinach
• 1 cup Bean sprouts
• 2 large Eggs
• 2 Garlic cloves
• 2 tablespoons Gochujang sauce
• 1 tablespoon Rice vinegar
• 2 tablespoons Olive oil
• 1 tablespoon Sesame seeds
• 1 teaspoon Salt
• 1 teaspoon Pepper

Directions

Step 1

Marinate the chicken: In a bowl, mix 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, and minced garlic. Add the chicken breast, making sure each piece is coated. Let it marinate for at least 15 minutes.

Step 2

While the chicken is marinating, spiralize or julienne the zucchini and carrot into thin strips, and set them aside.

Step 3

In a large pan, heat 1 tablespoon of olive oil over medium heat. Add the chicken breast and cook for about 5-7 minutes on each side, or until fully cooked. Remove from the pan and set aside to rest.

Step 4

In the same pan, add another tablespoon of olive oil. Saute the cauliflower rice for about 5 minutes until tender but not mushy. Season with a pinch of salt and pepper, then transfer to a serving bowl.

Step 5

Steam the spinach in the microwave or over boiling water for 2-3 minutes until wilted. Squeeze out excess water and set aside.

Step 6

Quickly stir-fry the zucchini and carrot strips in the hot pan with a pinch of salt and pepper, for 2-3 minutes each, just to soften them slightly. Set aside.

Step 7

Fry the eggs sunny-side-up or as desired.

Step 8

To make the sauce, combine gochujang, remaining soy sauce, sesame oil, and rice vinegar in a small bowl. Adjust the flavor according to your preference.

Step 9

Assemble the bibimbap: Place the cauliflower rice as the base in a large bowl or on a plate. Arrange the spinach, zucchini, carrot, and bean sprouts on top in separate sections.

Step 10

Slice the cooked chicken breast and arrange it beside the vegetables. Place the fried egg in the center.

Step 11

Drizzle the gochujang sauce over the top, sprinkle with sesame seeds, and serve immediately. Mix everything together before eating for the best flavor.

Nutrition Facts

Serving size	(1590.3g)

Amount per serving	% Daily Value*
Calories	1721.4

Total Fat 89.2g	0%
Saturated Fat 16.3g	0%
Polyunsaturated Fat 18.9g
Cholesterol 762.1mg	0%
Sodium 9890.6mg	0%
Total Carbohydrate 74.5g	0%
Dietary Fiber 19.3g	0%
Total Sugars 38.1g
Protein 166.6g	0%

Vitamin D 82IU	0%
Calcium 359.6mg	0%
Iron 10.3mg	0%
Potassium 3908.0mg	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: 45.4%

Protein: 37.7%

Carbs: 16.9%