Korean Bulgogi Chicken + Summer Veg Rice with Beans Bowl

Chef's Pick

Korean Bulgogi Chicken + Summer Veg Rice with Beans Bowl

  • 10 min.

  • 660 cal.

  • 2 serv.

  • Mild

Ingredients
Instructions

Cook time: 10 minutes

Heat 1 tbsp oil in skillet over med-high; sauté veggies + salt/pep 4-6 min until tender; set aside

Drain broth from chicken packet; heat 1 tbsp oil in skillet over med; add chicken to pan, break into small pieces + sauté 2-3 min until browned on all sides; turn heat to low + add sauce packet + veggies; cook 1 min until sauce is hot

Tear corner of rice to vent + heat in microwave 90 sec (careful—it'll be hot!); if using a skillet, warm 2 min with 1 tbsp water; divide into 2 bowls

Divide veggies + chicken to rice bowls—bon appétit!

Nutrition

Servings: 2

Amount per serving

660

Calories

23g

Fat

67g

Carbs

4g

Fiber

42g

Protein

10g

Sugars

Calories per serving

660

Total Fat

23g

30

Saturated Fat

4g

20%

Trans Fat

0g

Cholesterol

105mg

35%

Sodium

1270mg

56%

Total Carbohydrates

67g

25%

Dietary Fiber

4g

15%

Total Sugars

10g

Included 3g added sugars

6%

Protein

42g

Vitamin D

0%

Calcium

8%

Iron

18%

Potassium

25%

The % Daily Value (DV) is based on a 2,000 calorie diet. Calorie amount includes all olive oil mentioned in the recipe.

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