Whole30 Chicken Bibimbap

Transform your mealtime with this flavorful Whole30 Chicken Bibimbap, a healthy twist on the iconic Korean dish! Packed with tender, marinated chicken cooked to perfection, vibrant sautéed vegetables, and a base of nutrient-rich cauliflower rice, this recipe delivers all the comfort and bold flavors of traditional bibimbap while staying Whole30-compliant. The sunny side-up egg, umami-rich coconut aminos marinade, and a kick of sriracha bring layers of flavor to every bite, while sesame seeds and green onions add the perfect finishing touch. Ready in just under an hour, this dish is as easy to prepare as it is satisfying. Perfect for anyone seeking a wholesome, gluten-free, and paleo-friendly meal that doesn’t skimp on taste!

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 lb chicken breast
• 0.25 cup coconut aminos
• 2 tbsp sesame oil
• 1 tbsp rice vinegar
• 2 cloves garlic
• 1 inch ginger
• 1 tsp salt
• 0.5 tsp ground black pepper
• 2 tbsp olive oil
• 1 medium carrot
• 1 medium zucchini
• 2 cups baby spinach
• 1 cup bean sprouts
• 4 cups cauliflower rice
• 2 stalks green onions
• 0.5 red bell pepper
• 4 eggs
• 1 tbsp sesame seeds
• 2 tbsp sriracha

Directions

Step 1

Cut the chicken breast into thin slices and set aside.

Step 2

In a small bowl, combine the coconut aminos, sesame oil, rice vinegar, minced garlic, grated ginger, salt, and pepper. Mix well.

Step 3

Place the sliced chicken into a shallow dish and pour half of the marinade over it. Reserve the other half for drizzling later. Allow the chicken to marinate for at least 15 minutes.

Step 4

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the marinated chicken slices and cook for 5-6 minutes, or until fully cooked through. Remove and set aside.

Step 5

In the same skillet, add another tablespoon of olive oil. Sauté sliced carrot, zucchini, and red bell pepper for about 5 minutes until tender-crisp.

Step 6

Add baby spinach and bean sprouts to the skillet with the vegetables and cook for another 2 minutes until the spinach wilts. Remove the vegetables from the skillet and set aside.

Step 7

In another pan, cook the eggs sunny side up or to your preference.

Step 8

Meanwhile, re-use the skillet to quickly heat or cook the cauliflower rice for about 3 minutes until heated through.

Step 9

To assemble, divide the cauliflower rice among four bowls. Top each bowl with cooked chicken, sautéed vegetables, and a sunny side-up egg.

Step 10

Drizzle with the reserved marinade and a dollop of sriracha for added heat. Garnish with sliced green onions and a sprinkle of sesame seeds. Serve immediately.

Nutrition Facts

Serving size	(1780.4g)

Amount per serving	% Daily Value*
Calories	1893.6

Total Fat 98.3g	0%
Saturated Fat 19.5g	0%
Polyunsaturated Fat 18.8g
Cholesterol 1134.1mg	0%
Sodium 8140.4mg	0%
Total Carbohydrate 84.2g	0%
Dietary Fiber 21.0g	0%
Total Sugars 51.0g
Protein 173.1g	0%

Vitamin D 164IU	0%
Calcium 442.5mg	0%
Iron 13.7mg	0%
Potassium 3605.3mg	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: 46.2%

Protein: 36.2%

Carbs: 17.6%