Japanese · Dinner
Chicken and Egg Rice Bowl (GLP-1)
A GLP-1 friendly Japanese rice bowl with simmered chicken thigh in light dashi-soy broth, soft-set egg, onion, and edamame over brown rice. Minimal sugar, high protein, and gentle textures make it a satisfying single-bowl meal.
$4
10 minsPrep
12 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
399Calories
42.6gProtein
13.4gFat
24.3gCarbs
4.2gSugar
5.1gFiber
983mgSodium
511mgChol
3.6gSat Fat
700mgPotassium
90mgCalcium
3.2mgIron
1.1mcgVitamin B12
4.5mgVitamin C
protein-rich
low-calorie
low-carb
high-fiber
glp-1
Instructions
1
Prep
Cut the chicken thigh into bite-size pieces, thinly slice the onion, and beat the egg in a small bowl.
2
Simmer the dashi, soy sauce, and mirin in a small skillet over medium heat for 3 minutes; add the onion and simmer until softened and translucent.
3
Add chicken pieces in a single layer and simmer over medium heat for 5 minutes until opaque and cooked through.
4
Pour the beaten egg over the chicken and edamame, cover, and simmer over medium-low heat for 2 minutes until the egg is set but still soft, then spoon onto the rice and scatter the sliced scallion on top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 9.8 oz280g boneless skinless chicken thigh
- 22 large eggs
- 11 small onion
- 2/3 cup160ml dashi
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp mirin
- 2/3 cup130g cooked brown rice
- 1/2 cup70g cooked shelled edamame
- 22 scallion
