Chicken Breast and Egg Rice Bowl

Name: Chicken Breast and Egg Rice Bowl
Total time: 30 min
Yield: 665 g
Ingredients: Fresh Egg 195 g; Onion 100 g; Moguchon IQF Antibiotic-Free Chicken Breast 300 g; Sempio Jin Soy Sauce 10 ml; TruSweet Allulose 30 g; Low Sugar Oyster Sauce 30 g

Cook 30 min Difficulty EASY 673 kcal

#chicken breast #egg rice bowl #diet meal #low calorie recipe #quick meal #high protein #fitness meal #home cooking #fast recipe #one-bowl meal

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Ingredients

Main ingredients

Fresh Egg 195 g
Onion 100 g
Moguchon IQF Antibiotic-Free Chicken Breast 300 g

Seasonings/Sauce

Sempio Jin Soy Sauce 10 ml
TruSweet Allulose 30 g
Low Sugar Oyster Sauce 30 g

Nutrition summary

Carbohydrates 38.75 g 21%

Protein 99.79 g 54%

Fat 20.68 g 25%

Serving size 665g

Cooking steps

1

Cut the chicken breast into bite-sized pieces.
2

Chop the onion and green onion.
3

Heat olive oil in a pan and stir-fry the chicken breast.
4

Add the onion and green onion, and stir-fry together.
5

Beat the eggs and cook them in the pan like scrambled eggs.
6

Place the chicken breast and eggs on top of rice.
7

Season with soy sauce, salt, and pepper.

Chicken Breast and Egg Rice Bowl

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