Korean Chicken And Vegetable Breakfast Bowl Recipe

Korean cuisine · 289 calories

Korean Chicken and Vegetable Breakfast Bowl recipe

About this recipe

Kick off your day with this Korean Chicken & Vegetable Breakfast Bowl, perfect for health-conscious food lovers. Tender chicken breast seasoned with aromatic curry spices pairs beautifully with fluffy basmati rice and a vibrant medley of fresh vegetables, including carrots, cucumber, and mooli radish. This dish is not only visually appealing but also packs 37g of protein to fuel your morning and keep you full for hours. The low-carb profile, combined with nutrient-rich ingredients, makes it ideal for maintaining energy levels and supporting dietary goals. Preparing this bowl is a delightful experience—simple steps lead to a stunning and satisfying meal that balances flavor and nutrition. Perfect for busy mornings or meal prep, this Korean-inspired creation is a great way to enjoy a wholesome breakfast with a global twist.

Ingredients

  • NaN Fresh Halal Chicken Breast - Boneless Without Skin
  • 500G Tropical Sun Basmati Rice 500g
  • 4 Pack Fresh Carrots - Pack Of 4
  • 1 Piece Cucumber 1Pc
  • - Fresh Asian Mooli Radish Daikon Exotic Vegetable
  • 240G Spice Kitchen Curry Blend Trio, 240G
  • - Amoy Dark Soy Sauce
  • - Biona Capers In Olive Oil
  • 100 G Jumbo Garlic 100g
  • 400G Greenfield Himalayan Salt Fine 400G
  • 100G Heera Black Pepper Powder 100g

Instructions

  1. 1. Rinse the basmati rice thoroughly under cold water and soak for 15 minutes.
  2. 2. Cut the chicken breast into bite-sized pieces and season with salt, pepper, and the curry blend spice.
  3. 3. Heat olive oil in a skillet over medium heat and sauté minced garlic until fragrant.
  4. 4. Add the chicken pieces to the skillet and cook until golden brown and fully cooked, about 8-10 minutes.
  5. 5. Cook the soaked rice in a pot with water in a 1:2 ratio until tender, then fluff with a fork.
  6. 6. Peel and julienne the carrots, cucumber, and mooli radish for fresh vegetable toppings.
  7. 7. Assemble the bowl by placing a layer of rice, followed by the cooked chicken, and arrange the vegetables neatly on top.
  8. 8. Drizzle soy sauce over the bowl for added flavor and garnish with a sprinkle of curry blend spice.