Paleo Chicken Bibimbap

Dive into the vibrant flavors of Paleo Chicken Bibimbap, a wholesome, gluten-free twist on the classic Korean dish! This healthy paleo recipe replaces traditional rice with nutrient-rich cauliflower rice and features tender marinated chicken stir-fried with fresh, colorful vegetables like carrots, zucchini, and shiitake mushrooms. Topped with a perfectly cooked sunny-side-up egg, a sprinkle of red pepper flakes, and a garnish of green onions, every bowl is a feast for the senses. Infused with aromatic garlic, ginger, and coconut aminos, this dish delivers bold, savory flavors while staying paleo-compliant. Ready in just an hour, it’s a deliciously balanced meal perfect for meal prep, family dinners, or anyone craving a nourishing and flavorful Korean-inspired bowl.

Nutriscore Rating: 75/100

Prep Time:25 mins

Cook Time:35 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 pieces Chicken breast
• 4 tablespoons Coconut aminos
• 2 tablespoons Sesame oil
• 3 small pieces minced Garlic cloves
• 1 teaspoon grated Ginger
• 1 medium sliced Cucumber
• 2 large julienned Carrot
• 1 medium sliced Zucchini
• 2 cups Spinach
• 1 cup sliced Shiitake mushrooms
• 4 cups Cauliflower rice
• 4 large Eggs
• 1 teaspoon Red pepper flakes
• 2 tablespoons chopped Green onions
• 4 tablespoons Avocado oil

Directions

Step 1

In a small bowl, mix the coconut aminos, sesame oil, minced garlic, and grated ginger to create the marinade.

Step 2

Slice the chicken breast into thin strips and marinate in the bowl for at least 15 minutes.

Step 3

While the chicken is marinating, prepare the vegetables by slicing the cucumber, julienning the carrots, slicing the zucchini, and chopping the green onions.

Step 4

Heat a large frying pan over medium heat and add 1 tablespoon of avocado oil. Add the marinated chicken to the pan, and cook until no longer pink, about 6-8 minutes. Remove from the pan and set aside.

Step 5

In the same pan, add another tablespoon of avocado oil and stir-fry the carrots, zucchini, and shiitake mushrooms for 5-6 minutes until they are tender. Add the spinach and cook for an additional 2 minutes until wilted. Remove from heat.

Step 6

In a separate pan, heat 1 tablespoon of avocado oil over medium heat and cook the eggs sunny side up until the whites are set, about 3-4 minutes.

Step 7

Meanwhile, in a large pan, heat the remaining tablespoon of avocado oil and add the cauliflower rice. Cook for 5-7 minutes until tender, then set aside.

Step 8

To assemble the bibimbap, divide the cauliflower rice among four bowls. Arrange the cooked chicken, veggies (cucumber, carrots, zucchini, mushrooms, and wilted spinach), and place a cooked egg on top in each bowl.

Step 9

Sprinkle with red pepper flakes for spice and garnish with chopped green onions. Serve immediately and enjoy!

Nutrition Facts

Serving size	(1695.3g)

Amount per serving	% Daily Value*
Calories	1758.3

Total Fat 112.2g	0%
Saturated Fat 20.4g	0%
Polyunsaturated Fat 13.1g
Cholesterol 950.4mg	0%
Sodium 4319.2mg	0%
Total Carbohydrate 83.9g	0%
Dietary Fiber 20.9g	0%
Total Sugars 47.1g
Protein 111.1g	0%

Vitamin D 176.6IU	0%
Calcium 412.0mg	0%
Iron 9.7mg	0%
Potassium 3529.2mg	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: 56.4%

Protein: 24.8%

Carbs: 18.8%