Chicken Breast Rice Bowl

Name: Chicken Breast Rice Bowl
Yield: 196.5 g
Ingredients: raw cabbage 70 serving; boiled chicken breast 100 piece (palm-sized); minced garlic 5 teaspoon; water (bottled) 5 ml; Korean red pepper powder (gochugaru) 5 serving; gochujang (Korean chili paste) 7.5 tablespoon; Chung Jung One oligosaccharide syrup 2 g; dark soy sauce 2 ml

Difficulty EASY 198 kcal

#chicken breast #rice bowl #diet #low fat #high protein #easy recipe #one-bowl meal #healthy meal #meal management #lunchbox

Image coming soon

Ingredients

Main ingredients

raw cabbage 1 serving
boiled chicken breast 1 piece (palm-sized)

Seasonings/Sauce

minced garlic 5 teaspoon
water (bottled) 5 ml
Korean red pepper powder (gochugaru) 5 serving
gochujang (Korean chili paste) 7.5 tablespoon
Chung Jung One oligosaccharide syrup 2 g
dark soy sauce 2 ml

Nutrition summary

Carbohydrates 15.62 g 31%

Protein 30.67 g 61%

Fat 1.69 g 8%

Serving size 196.5g

Cooking steps

1

Cut the chicken breast into bite-sized pieces.
2

Slice the onion and bell pepper thinly.
3

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

Once the chicken is cooked, add onions and bell peppers and stir-fry together.
5

Season with soy sauce, minced garlic, and pepper.
6

Place the sautéed chicken breast and vegetables on top of the rice.

Chicken Breast Rice Bowl

AI 영양사 앤디