Gochujang Chicken Bowl

This Gochujang Chicken Bowl combines tender chicken marinated in a spicy-sweet gochujang sauce, served over a bed of sautéed cauliflower rice and fresh vegetables. It's a flavorful, low-carb twist on a Korean classic that's perfect for a quick weeknight dinner.

Ingredients

• Chicken breast - 300 grams
• Gochujang - 2 tablespoons
• Soy sauce - 1 tablespoon
• Sesame oil - 1 tablespoon
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, minced
• Cauliflower - 400 grams, grated into rice-like texture
• Bell pepper - 1 medium, diced
• Carrot - 1 medium, diced
• Green onion - 2 stalks, chopped
• Olive oil - 1 tablespoon
• Salt - to taste
• Black pepper - to taste
• Sesame seeds - for garnish

Steps

1. In a bowl, mix the gochujang, soy sauce, sesame oil, garlic, and ginger to create the marinade.
2. Cut the chicken breast into bite-sized pieces and add it to the marinade. Let it sit for at least 15 minutes.
3. Heat olive oil in a large skillet over medium heat. Add the marinated chicken and cook for about 8-10 minutes, or until fully cooked and caramelized. Remove from the skillet and set aside.
4. In the same skillet, add the grated cauliflower, diced bell pepper, and diced carrot. Sauté for about 5-7 minutes until the vegetables are tender and the cauliflower is lightly browned.
5. Season the cauliflower rice mixture with salt and black pepper to taste. Stir in the cooked chicken and green onion, mixing well to combine.
6. Serve the Gochujang chicken bowl hot, garnished with sesame seeds and additional green onions if desired.

Nutrition

• Calories: 350
• Protein: 40 g
• Carbs: 15 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 800 mg
• Cholesterol: 90 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 13 g
• Water: 0.2 L

Health Benefits

• High in protein which supports muscle growth and repair.
• Low in carbs, making it a great option for those following a low-carb diet.

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