Why You’ll Love This Recipe
This dish is a healthy twist on a traditional egg roll, served in a bowl without the deep-fried wrapper. You’ll love how easy it is to make and the fact that it’s packed with nutritious ingredients. The high-protein chicken, fiber-rich cabbage, and antioxidant-packed carrots provide a fulfilling meal without the carbs of a regular egg roll. Plus, it’s gluten-free, dairy-free, and ready in just 20 minutes!
Ingredients
- 2 tablespoon olive oil
- 1 lb chicken breast (or thighs), diced
- 3 cloves garlic, minced
- ½ small cabbage, shredded
- 2 medium carrots, grated
- ½ cup cauliflower, chopped
- 2 tablespoon tamari or soy sauce (optional)
- 1 teaspoon ground ginger
- 2 teaspoon sesame oil
- Salt and pepper to taste
- 1 tablespoon toasted sesame seeds (optional, for garnish)
- 2 tablespoon cilantro, chopped (optional, for garnish)
- 2 tablespoon green onions, chopped (optional, for garnish)
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Heat olive oil in a large skillet over medium heat.
- Add the diced chicken breast and cook until browned, about 7-8 minutes.
- Add garlic and cook for an additional 1-2 minutes until fragrant.
- Stir in the shredded cabbage, grated carrots, and cauliflower. Cook for another 5-7 minutes until the vegetables are tender.
- Add tamari or soy sauce, ginger, and sesame oil. Season with salt and pepper to taste.
- Stir everything together and cover the skillet for a few minutes to allow the flavors to meld.
- Serve hot, garnished with sesame seeds, cilantro, and green onions.
Servings and Timing
- Servings: 4
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
Variations
- Vegetarian: Replace the chicken with an egg for a vegetarian version.
- Paleo: Use coconut aminos instead of tamari or soy sauce to keep it paleo-friendly.
- Spicy: Add chili flakes or Sriracha for a spicy kick.
Storage/Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it up in a skillet over low heat until heated through.
FAQs
1. Can I use ground chicken instead of diced chicken breast?
Yes, ground chicken works perfectly in this recipe and cooks faster.
2. Can I make this dish ahead of time?
Yes, you can prepare it and store it in the fridge for up to 3 days. Reheat before serving.
3. What can I use instead of tamari sauce?
If you don’t have tamari, you can use soy sauce or coconut aminos for a gluten-free option.
4. Is this recipe gluten-free?
Yes, the recipe is naturally gluten-free as long as you use tamari or coconut aminos.
5. Can I add other vegetables?
Definitely! You can add bell peppers, mushrooms, or zucchini for extra flavor and nutrients.
6. How can I make this dish spicier?
Add chili flakes or a drizzle of sriracha sauce to spice it up.
7. Can I use frozen vegetables?
Yes, frozen vegetables can be used in place of fresh ones. Just make sure to thaw them before cooking.
8. How do I make this recipe low-carb?
The recipe is already low-carb because it doesn’t include rice or noodles, just healthy veggies.
9. Can I use chicken thighs instead of breasts?
Yes, chicken thighs work great as they are more tender and flavorful.
10. How do I serve this dish?
Serve it as is or with a side of rice or cauliflower rice for a complete meal.
Conclusion
This Healthy Egg Roll In A Bowl with Chicken is a quick, nutritious, and flavorful meal that’s perfect for busy weeknights. With minimal ingredients and prep time, it’s a great low-carb option packed with protein and vegetables. Customize it to suit your tastes and dietary preferences, and enjoy a healthy version of your favorite takeout!
Healthy Egg Roll In A Bowl With Chicken
This Healthy Egg Roll In A Bowl with Chicken is a nutritious and satisfying dish that gives you all the flavors of a classic egg roll without the deep-fried wrapper. Packed with protein from chicken, fiber from cabbage, and antioxidants from carrots, this easy-to-make recipe is gluten-free, dairy-free, and perfect for a quick, healthy meal. Ready in just 20 minutes, it’s ideal for busy weeknights, low-carb diets, or anyone looking for a healthier take on a beloved favorite.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-inspired
- Diet: Gluten Free
Ingredients
- 2 tbsp olive oil
- 1 lb chicken breast (or thighs), diced
- 3 cloves garlic, minced
- ½ small cabbage, shredded
- 2 medium carrots, grated
- ½ cup cauliflower, chopped
- 2 tbsp tamari or soy sauce (optional)
- 1 tsp ground ginger
- 2 tsp sesame oil
- Salt and pepper to taste
- 1 tbsp toasted sesame seeds (optional, for garnish)
- 2 tbsp cilantro, chopped (optional, for garnish)
- 2 tbsp green onions, chopped (optional, for garnish)
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add the diced chicken breast and cook until browned, about 7-8 minutes.
- Add garlic and cook for 1-2 minutes until fragrant.
- Stir in shredded cabbage, grated carrots, and cauliflower. Cook for 5-7 minutes until vegetables are tender.
- Add tamari or soy sauce, ginger, and sesame oil. Season with salt and pepper to taste.
- Stir everything together and cover the skillet for a few minutes to meld the flavors.
- Serve hot, garnished with sesame seeds, cilantro, and green onions.
Notes
- Vegetarian option: Substitute chicken with an egg for a vegetarian version.
- Paleo option: Use coconut aminos instead of tamari or soy sauce.
- Spicy option: Add chili flakes or Sriracha sauce for extra heat.
- Storage: Store in an airtight container in the fridge for up to 3 days.
