Cookwith

Name: Kimchi Chicken Rice Bowl with Greek Yogurt
Prep time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 2 cups cooked brown rice (slightly cooled); 1 cup kimchi, chopped; 1 cup cooked, shredded chicken breast; 2 large eggs; 2 green onions, sliced; 1 medium carrot, julienned; 1/2 cup cucumber, thinly sliced; 1 tbsp toasted sesame oil; 1 tbsp soy sauce (or tamari for gluten-free); 1 tsp gochujang (Korean chili paste, optional for spice); 1/2 cup plain Greek yogurt (for topping, probiotic boost); 1 tbsp toasted sesame seeds

Kimchi Chicken Rice Bowl with Greek Yogurt

TenderPotato9197

This Kimchi Chicken Rice Bowl is a vibrant, gut-friendly meal packed with probiotics and flavor! The spicy, tangy kimchi and creamy Greek yogurt provide a double dose of beneficial bacteria, while the crunchy veggies and tender chicken make every bite exciting. It's a colorful, Instagram-worthy bowl that balances protein, fiber, and healthy fats—ideal for a nourishing dinner or satisfying lunch. Layered textures and bold Korean-inspired flavors make this dish both delicious and supportive of your gut health journey.

Ingredients

Instructions

Heat a large skillet over medium heat and add the sesame oil.
Add the green onions and carrot, sauté for 2-3 minutes until slightly softened.
Stir in the chopped kimchi and cook for another 2 minutes to warm through.
Add the cooked rice and shredded chicken to the skillet. Drizzle with soy sauce and gochujang (if using), stirring well to combine and heat everything evenly.
Push the rice mixture to one side of the skillet. Crack the eggs into the empty space and scramble until just set, then gently fold into the rice.
Divide the rice mixture among four bowls. Top each with sliced cucumber, a generous dollop of Greek yogurt, and a sprinkle of toasted sesame seeds.
Serve immediately, garnished with extra green onions if desired.