Chicken Breast Tuna and Cucumber Rice Bowl

Name: Chicken Breast Tuna and Cucumber Rice Bowl
Total time: 15 min
Yield: 436 g
Ingredients: Rio Mare Olive Oil Tuna 80 can; Romaine Lettuce 20 g; Onion 10 g; Maengini Korean Soybean Soft Tofu 150 g; Fried Egg 46 pcs; Boiled Chicken Breast 100 g; Fresh Cucumber 30 g

Cook 15 min Difficulty EASY 629 kcal

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Ingredients

Main ingredients

Rio Mare Olive Oil Tuna 1 can
Romaine Lettuce 20 g
Onion 10 g
Maengini Korean Soybean Soft Tofu 150 g
Fried Egg 1 pcs
Boiled Chicken Breast 100 g
Fresh Cucumber 30 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 10.46 g 7%

Protein 55.84 g 35%

Fat 41.19 g 58%

Serving size 436g

Cooking steps

1

Boil the chicken breast and shred it into bite-sized pieces.
2

Drain the oil from the tuna using a sieve.
3

Slice the cucumber thinly after cutting it in half.
4

Put rice in a bowl.
5

Top the rice with the shredded chicken breast, tuna, and cucumber.
6

Add soy sauce or sesame oil to your taste.

Chicken Breast Tuna and Cucumber Rice Bowl

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