Whole30 Bibimbap Chicken

Dive into a wholesome twist on a Korean classic with this Whole30 Bibimbap Chicken recipe! Packed with bold flavors and nutrient-rich ingredients, this dish swaps traditional rice for low-carb cauliflower rice and incorporates a mouthwatering chicken marinade made with coconut aminos, sesame oil, garlic, and ginger. Vibrant sautéed vegetables, creamy avocado, and a perfectly fried sunny-side-up egg crown each bowl, creating a deliciously satisfying meal that’s gluten-free, dairy-free, and Whole30-approved. With just 20 minutes of prep and 30 minutes to cook, this recipe is ideal for busy weeknights or meal prep. Loaded with protein, fresh veggies, and savory spices, this bibimbap is a healthy, flavorful way to enjoy a Korean-inspired feast!

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 pound boneless, skinless chicken thighs
• 0.25 cup coconut aminos
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 teaspoon ginger, grated
• 0.5 teaspoon red pepper flakes
• 3 cups cauliflower rice
• 1 medium zucchini, julienned
• 2 medium carrots, julienned
• 4 cups spinach
• 4 large egg
• 2 green onions, sliced
• 1 avocado, sliced
• 2 tablespoons olive oil or avocado oil
• 0 to taste salt
• 0 to taste black pepper

Directions

Step 1

In a bowl, mix the coconut aminos, sesame oil, minced garlic, grated ginger, and red pepper flakes.

Step 2

Cut the chicken thighs into bite-sized pieces and marinate them in the mixture for at least 15 minutes.

Step 3

Heat 1 tablespoon of olive oil or avocado oil in a large skillet over medium-high heat. Add the marinated chicken and cook until fully golden and cooked through, about 8-10 minutes, stirring occasionally. Remove from the pan and set aside.

Step 4

In the same skillet, add the remaining oil and the cauliflower rice. Season with salt and pepper, then sauté for about 5 minutes until tender and slightly golden. Remove and set aside.

Step 5

In the same skillet, add the julienned carrots and zucchini. Stir-fry for 4-5 minutes until softened but still crisp. Set aside.

Step 6

Add the spinach to the skillet and cook until wilted, about 2 minutes. Season with a little salt and pepper. Remove and set aside.

Step 7

In a small non-stick pan, fry the eggs sunny side up, ensuring the yolks are runny by cooking for about 3 minutes on medium heat.

Step 8

Assemble the bowls by dividing the cauliflower rice among four bowls. Arrange the cooked chicken, carrots, zucchini, and spinach around the rice.

Step 9

Place a fried egg on top of each bowl, then garnish with sliced green onions and avocado.

Step 10

Serve immediately and enjoy your Whole30 Bibimbap Chicken!

Nutrition Facts

Serving size	(1614.2g)

Amount per serving	% Daily Value*
Calories	2214.1

Total Fat 146.0g	0%
Saturated Fat 31.1g	0%
Polyunsaturated Fat 13.8g
Cholesterol 1445.1mg	0%
Sodium 4579.4mg	0%
Total Carbohydrate 67.6g	0%
Dietary Fiber 25.1g	0%
Total Sugars 28.6g
Protein 161.5g	0%

Vitamin D 246.8IU	0%
Calcium 420.4mg	0%
Iron 13.3mg	0%
Potassium 4069.8mg	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: 58.9%

Protein: 29.0%

Carbs: 12.1%