Chicken Breast and Egg Rice Bowl

Name: Chicken Breast and Egg Rice Bowl
Yield: 425 g
Ingredients: olive oil 5 g; 95-calorie rice alternative 80 g; green onion 9 g; original chicken breast 64 g; raw egg 110 개; onion 68 g; water (drinking water) 72 ml; stevia (sugar substitute) 1 g; oyster sauce 5 g; Chungjungone Low Sodium Fermented Kelp Soy Sauce 11 g

379 kcal

#diet #high protein #low carb #low calorie

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Ingredients

Main ingredients

olive oil 5 g
95-calorie rice alternative 80 g
green onion 9 g
original chicken breast 64 g
raw egg 2 개
onion 68 g

Seasonings/Sauce

water (drinking water) 72 ml
stevia (sugar substitute) 1 g
oyster sauce 5 g
Chungjungone Low Sodium Fermented Kelp Soy Sauce 11 g

Nutrition summary

Carbohydrates 24.9 g 27%

Protein 32.51 g 35%

Fat 15.51 g 38%

Serving size 425g

Cooking steps

1

Cut the chicken breast into bite-sized pieces.
2

Slice the onion thinly.
3

Add olive oil to a pan and sauté chicken breast and onion.
4

Season with salt and pepper.
5

Beat the eggs and scramble them in the pan.
6

Place the sautéed chicken breast and scrambled eggs over rice.
7

Garnish with parsley or green onion.

Chicken Breast and Egg Rice Bowl

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