Cucumber Chicken Bibimbap

Name: Cucumber Chicken Bibimbap
Total time: 5 min
Yield: 382.5 g
Ingredients: boiled chicken breast 100 g; brown rice 130 g; fried egg (no salt) 55 g; seasoned seaweed (Gwangcheon kim) 5 g; fresh cucumber 60 serving; MyNormal mayonnaise 7.5 tablespoon; sesame oil 5 spoon; apple vinegar 10 ml; dark soy sauce 10 ml

Cook 5 min Difficulty EASY 554 kcal

#diet #low sugar #high protein #low carb #low calorie

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Ingredients

Main ingredients

boiled chicken breast 100 g
brown rice 130 g
fried egg (no salt) 55 g
seasoned seaweed (Gwangcheon kim) 5 g
fresh cucumber 1 serving

Seasonings/Sauce

MyNormal mayonnaise 7.5 tablespoon
sesame oil 5 spoon
apple vinegar 10 ml
dark soy sauce 10 ml

Nutrition summary

Carbohydrates 54.73 g 39%

Protein 41.98 g 30%

Fat 18.89 g 31%

Serving size 382.5g

Cooking steps

1

Julienne the cucumber and carrot thinly.
2

Boil the chicken breast, let it cool, then shred along the grain.
3

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

Make a sauce with low-sodium soy sauce, vinegar, and wasabi.
5

Pour the sauce over the ingredients, mix well, and enjoy.

Cucumber Chicken Bibimbap

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