Guilt-Free Delicacy

Asian Bowl with Chicken

Average: 5 (2 votes)
(2 votes)
Asian Bowl with Chicken

Asian Bowl with Chicken - This Asian Bowl with chicken has big Vietnamese flavor

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Health Score:
90 / 100
45 min.

Healthy, because

Even smarter

Nutritional values

Chicken breast fillet contains considerable amounts of niacin, also called vitamin B3. The body needs it for important metabolic processes; among other things, niacin supports the formation of indispensable fatty acids. In addition, thanks to the red peppers, the Asia Bowl with chicken contains plenty of vitamin C. With 140 milligrams per 100 grams (red, raw peppers), the vegetable even rivals citrus fruits. Oranges and lemons, at around 45 and 50 milligrams each, have only a third of the amount of peppers.

Want to bring variety into the Asia Bowl with chicken? Then simply swap out the vegetables. Instead of red peppers, how about broccoli or cauliflower? Sauteed zucchini also goes great in the bowl. For a vegetarian version of the bowl, you can simply replace the chicken with tofu.

1 serving contains
(Percentage of daily recommendation)
Calorie476 cal.(23 %)
Protein27 g(28 %)
Fat13 g(11 %)
Carbohydrates62 g(41 %)
Sugar added0 g(0 %)
Roughage7 g(23 %)
Vitamin A0.5 mg(63 %)
Vitamin D0.7 μg(4 %)
Vitamin E4.6 mg(38 %)
Vitamin K26.8 μg(45 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.3 mg(27 %)
Niacin15.7 mg(131 %)
Vitamin B₆1 mg(71 %)
Folate109 μg(36 %)
Pantothenic acid1.6 mg(27 %)
Biotin14.1 μg(31 %)
Vitamin B₁₂1 μg(33 %)
Vitamin C149 mg(157 %)
Potassium674 mg(17 %)
Calcium89 mg(9 %)
Magnesium64 mg(21 %)
Iron3.1 mg(21 %)
Iodine5 μg(3 %)
Zinc2.4 mg(30 %)
Saturated fatty acids4 g
Uric acid174 mg
Cholesterol146 mg
Complete sugar5 g


2 chicken breast fillets
2 Tbsps Peanut oil
20 ozs Rice noodles
2 scallions
2 chili peppers (red and green)
2 red Bell pepper
1 handful soybean sprout
½ bunch cilantro
2 eggs (M)
22 ozs Vegetable broth
3 Tbsps soy sauce
1 Tbsp coconut chips
1 Tbsp roasted peanut
How healthy are the main ingredients?
soy saucesalt

Kitchen utensils

1 Skillet, 1 Knife, 1 Cutting board

Preparation steps


Rinse chicken breast fillets and pat dry. Heat 1 tablespoon oil in a frying pan, sear fillets in it on both sides for a total of 10-15 minutes over medium heat.


Meanwhile, soak rice noodles in water for 8-10 minutes according to package directions. Clean the spring onions, wash and cut diagonally into pieces. Halve chili peppers lengthwise, remove seeds, wash and chop. Halve peppers, remove seeds, wash and cut into strips. Wash and shake dry bean sprouts and cilantro.


Season chicken fillets with salt and pepper. Remove from the pan, let cool and then cut into slices.


Crack eggs and whisk with salt and pepper. Heat remaining peanut oil in skillet. Add eggs to pan and fry over medium heat for 5-6 minutes to form an omelet. Let cool briefly, then cut into strips.


Divide rice noodles with spring onions, bell bell pepper and omelet strips, bean sprouts, cilantro, chili cubes and chicken meat among 4 bowls. Bring vegetable broth to a boil, season with soy sauce and pour over bowls. Finally, sprinkle bowls with coconut chips and peanuts.