Cucumber Chicken Breast Bibimbap

Name: Cucumber Chicken Breast Bibimbap
Total time: 20 min
Yield: 292 g
Ingredients: Boiled Chicken Breast 100 g; Fresh Cucumber 30 serving; Brown Rice, Oat, and Konjac Rice Mix 150 g; Sesame Oil 2 g; Oligosaccharide Syrup 1 g; Apple Vinegar 2 ml; Brewed Soy Sauce 2 g; Minced Garlic 5 teaspoon

Cook 20 min 324 kcal

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Ingredients

Main ingredients

Boiled Chicken Breast 100 g
Fresh Cucumber 0.5 serving
Brown Rice, Oat, and Konjac Rice Mix 150 g

Seasonings/Sauce

Sesame Oil 2 g
Oligosaccharide Syrup 1 g
Apple Vinegar 2 ml
Brewed Soy Sauce 2 g
Minced Garlic 5 teaspoon

Nutrition summary

Carbohydrates 40.69 g 49%

Protein 31.91 g 38%

Fat 4.76 g 13%

Serving size 292g

Cooking steps

1

Cut the cucumber and chicken breast into bite-sized pieces.
2

Cook the chicken breast in a pan until done.
3

Place rice in a bowl and top with cucumber and chicken breast.
4

Add gochujang, sesame oil, and sesame seeds, then mix well.

Cucumber Chicken Breast Bibimbap

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