A gluten-free, low-carb, and keto-friendly spring bun in a bowl makes a healthy nutritious dinner without the extra carbs in just 15 minutes! Packed with chopped chicken, tons of flavor, it’s a simple meal that the whole family will enjoy.
Anyone who claims that healthy eating doesn’t taste good couldn’t be further from the truth. Everything about this low-carb spring bun in a bowl screams delicious taste! Each bite contains the perfect amount of healthy fresh coleslaw, ground chicken, and a touch of spice.
I’m excited to share how you can make this healthy dinner recipe quick and easy. Even the kids will be happy to help you make it, and they won’t even realize it’s good for them. Getting the kids to eat their vegetables when they’re spicy and when they help in the kitchen is easy. It’s a win all round if you ask me!
WHAT YOU NEED TO MAKE KETO CHICKEN EGG ROLL BOWLS
- Oil: I prefer to use sesame or olive oil, but you can easily swap them out for any other oil you prefer. Avocado or coconut oil would also be excellent choices.
- Ground chicken: The texture that the ground chicken adds to the simple spring bun in a bowl is out of this world! If you don’t have ground chicken, you can finely chop chicken breasts or thighs instead. It will taste good either way.
- Green onion: Adding green onions not only adds flavor to the dish; it also adds gorgeous color. Alternatively, you can use finely chopped onions or shallots. It’s a super versatile dish!
- Garlic: Follow your preferences regarding the amount of garlic. I usually stick to 2-3 large cloves, and that’s what makes this bowl of spring rolls recipe irresistible. However, you can add more or less depending on your preferences.
- Ground ginger: A little ground ginger goes a long way in enhancing the flavor of this low-carb dish. It is so good!
- Coleslaw: You can shred the cabbage yourself or buy a prepackaged bag. Either way, make sure you have some shredded carrots in there for color and natural sweetness.
- Gluten-free soy sauce: Liquid amino acids or coconut aminos are perfect for gluten-free soy sauce. You won’t miss the regular stuff either!
- Sriracha Sauce: The sriracha is where you get a little warmth in that spring roll in a bowl. You can even increase the amount if you want. I love the little kick that the Sriracha gives.
HOW TO MAKE HEN EGG ROLLERSHOTS
Making the keto chicken egg roll bowls couldn’t be easier. That’s why they’re a popular recipe at home. Let’s begin.
You need to sauté the chicken in a pan until it is no longer pink. Then add onions and garlic and fry. Mix in the ginger and stir well.
Put the coleslaw in the pan, drizzle with soy sauce and sriracha and stir well. Once the coleslaw is tender, it’s ready to serve. Cover with spring onions and dig in while still hot.
DO I HAVE TO USE CHICKEN?
No, you don’t have to use chicken, you can easily replace it with another low-carb protein. Ground beef, ground turkey, and even sausage would be fantastic choices. They each add their own flavor element, so go with what you enjoy.
WHAT KIND OF NUTRIENTS ARE IN THIS CHICKEN ROLLER BOWL RECIPE?
You will be happy to know that this dish is packed with nutrient-rich ingredients. Not only do you get protein, potassium, vitamin B6, and vitamin C, but a lot more too!
Each serving of this keto spring roll in a bowl also has folic acid, fiber, calcium, and vitamin K. Plus, it’s filled with antioxidants from the coleslaw.
More delicious keto meals
Keto Chicken Egg Roll In a Bowl (15 minutes!)
A gluten-free, low-carb, and keto-friendly spring roll in a bowl makes a healthy, nutritious dinner in just 15 minutes and contains only 5g of net carbohydrates per serving!
Course: Main course
Keyword: Chicken, keto, recipe
Preparation time: 0 protocol
Cooking time: fifteen protocol
Total time: fifteen protocol
Servings: 4th Servings
- 2 tablespoon sesame oil (or oil of your choice)
- 1 lb ground chicken
- 1 green onion (sliced or finely chopped onions or shallots)
- 2-3 clove garlic (finely chopped)
- 1/2 teaspoon ground ginger
- 4th cups coleslaw (if yours doesn’t have carrots, add a small shredded carrot)
- 3rd tablespoon gluten-free soy sauce (liquid amino acids or coconut aminos for GF)
- 1 tablespoon sriracha sauce (or according to your preferred heat level)
Heat the oil in a large pan or pan over medium heat. Add the chicken and cook for 4-5 minutes, then break open with the back of a wooden spoon until it is no longer pink and cooked through.
Add the sliced green onion and garlic and sauté for 1-2 minutes. Next, add the ginger powder and stir until everything is well mixed.
Pour the coleslaw mixture into the saucepan, add soy sauce and sriracha and stir until everything is well mixed. Cook until the coleslaw is the degree of delicacy you want. Season to taste and add more soy sauce or sriracha if desired. Serve with sliced spring onions if you like.
Portion: 1portion | Calories: 257kcal | Carbohydrates: 7thG | Protein: 21G | Fat: 16G | Saturated fatty acids: 4thG | Cholesterol: 98mg | Sodium: 422mg | Potassium: 711mg | Fiber: 2G | Sugar: 2G | Vitamin A: 99IE | Vitamin C: 29mg | Calcium: 38mg | Iron: 1mg