NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.5 cup cooked brown rice

1 cup fresh spinach

0.5 cup shredded carrots

0.5 cup sliced cucumber

0.5 cup bean sprouts

0.5 cup sliced shiitake mushrooms

1 tbsp gochujang paste

1 tsp tamari

1 tsp toasted sesame oil

1 tsp rice vinegar

1 clove garlic

1 large egg

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a small bowl, whisk together the gochujang, tamari, rice vinegar, and minced garlic to create the marinade.

• 2

  Slice the chicken breast into thin strips and toss with half of the gochujang sauce; let marinate for 10 minutes.

• 3

  Heat a non-stick skillet over medium-high heat with half of the sesame oil. Sauté the mushrooms, carrots, and bean sprouts individually for 2-3 minutes each until tender-crisp, seasoning lightly with sea salt.

• 4

  Lightly steam the spinach in the same pan with a splash of water until wilted, then set aside.

• 5

  Add the marinated chicken to the skillet and sear for 5-6 minutes until fully cooked and slightly caramelized.

• 6

  In a separate small pan, fry the egg with the remaining sesame oil until the whites are set but the yolk remains runny.

• 7

  Assemble the bowl by placing the warm brown rice at the base, then arrange the chicken and vegetables in distinct sections on top.

• 8

  Place the fried egg in the center, garnish with the cucumber slices, and drizzle with the remaining gochujang sauce.