Protein-Packed Egg Roll Bowls with Chicken & Cabbage (Print Version)
Protein-Packed Egg Roll Bowls with Chicken & Cabbage. Enjoy a quick, healthy, and flavorful deconstructed egg roll meal. Perfect for meal prep!
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 35 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Asian
# Ingredients:
→ Savory Skillet Base
01 -
1 lb boneless, skinless chicken breast, cut into 1/2-inch pieces
02 -
1 tbsp avocado oil
03 -
4 cups shredded green cabbage
04 -
1 cup shredded carrots
05 -
1/2 yellow onion, thinly sliced
06 -
Salt and black pepper to taste
→ Umami-Rich Dressing
07 -
1/4 cup low-sodium soy sauce
08 -
2 tbsp rice vinegar
09 -
1 tbsp grated fresh ginger
10 -
2 cloves garlic, minced
11 -
1 tsp toasted sesame oil
→ Fresh & Crunchy Garnishes
12 -
1/4 cup chopped green onions
13 -
1 tbsp toasted sesame seeds
# Instructions:
01 -
Combine 1/4 cup low-sodium soy sauce, 2 tbsp rice vinegar, 1 tbsp grated fresh ginger, 2 cloves minced garlic, and 1 tsp toasted sesame oil in a small bowl. Whisk well and set aside. This dressing is key for your Protein-Packed Egg Roll Bowls with Chicken & Cabbage.
02 -
Cut 1 lb boneless, skinless chicken breast into 1/2-inch pieces. Thinly slice 1/2 yellow onion. Ensure 4 cups shredded green cabbage and 1 cup shredded carrots are ready for the skillet base of your Protein-Packed Egg Roll Bowls.
03 -
Heat 1 tbsp avocado oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Season with salt and black pepper to taste. Remove chicken and set aside.
04 -
Add the sliced 1/2 yellow onion to the same skillet, cooking for 3-4 minutes until softened. Stir in 4 cups shredded green cabbage and 1 cup shredded carrots. Sauté for another 5-7 minutes until the cabbage is tender-crisp.
05 -
Return the cooked chicken to the skillet with the sautéed vegetables. Pour the prepared umami-rich dressing over the mixture. Toss everything together thoroughly to coat, cooking for 1-2 minutes more to heat through and meld flavors for your Protein-Packed Egg Roll Bowls.
06 -
Divide the Protein-Packed Egg Roll Bowls with Chicken & Cabbage mixture among four serving bowls. Garnish each bowl generously with 1/4 cup chopped green onions and 1 tbsp toasted sesame seeds. Serve immediately and enjoy this flavorful, healthy meal.
# Notes:
01 -
For a vegetarian option, swap chicken for firm tofu or tempeh, crumbled and sautéed until golden.
02 -
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a skillet or microwave.
03 -
Serve these bowls as is, or for extra crunch, top with a few crushed wonton strips or a sprinkle of chopped peanuts.
04 -
Add a pinch of red pepper flakes to the dressing or a drizzle of sriracha when serving for a spicy kick.
# Tools You'll Need:
01 -
Large skillet or wok
02 -
Cutting board
03 -
Chef's knife
04 -
Grater
05 -
Garlic press or mincer
06 -
Measuring cups and spoons
# Nutrition Facts (Per Serving):
Calories: 295 kcal
Total Fat: 10 g
Total Carbohydrate: 12 g
Protein: 38 g