Chicken Egg Roll in a Bowl
Craving takeout but want to skip the greasy fried wrapper? This GLP-1 friendly chicken egg roll in a bowl delivers all the savory, ginger-infused flavor of Asian comfort food in a clean, deconstructed format. When managing your appetite or looking for healthy weight-loss meals, swapping refined flour wrappers for high-volume, low-glycemic vegetables is the ultimate strategy to satisfy cravings without the blood sugar spikes.
Lean ground chicken provides a premium protein foundation to support muscle maintenance and extend long-lasting fullness. Sautéed with fresh garlic, aromatic ginger, and sliced mushrooms, the chicken is tossed with a generous bed of fiber-rich coleslaw mix (shredded cabbage and carrots). Cabbage is a gut-healthy powerhouse packed with prebiotic fiber that naturally aids digestion. Finished with a splash of low-sodium soy sauce and toasted sesame oil, this 15-minute skillet dinner provides maximum volume and nutrient density to keep you full for hours.
Serving size
Ingredients
- 5 oz. Ground Chicken
- 3 Cups Coleslaw Mix
- ½ Cup Mushrooms, sliced
- 2 Cloves Garlic, minced
- 1 tsp. Grated Ginger
- 2 tbsp. Low-sodium Soy Sauce
- 1 tsp. Sesame Oil
- 2 Green Onions, sliced
Preparation
Step 1
Cook ground chicken in a skillet over medium heat until browned.
Step 2
Add garlic, ginger, and mushrooms; cook 2–3 minutes.
Step 3
Stir in coleslaw mix and cook until softened.
Step 4
Add soy sauce and sesame oil; toss to combine.
Step 5
Top with green onions and serve.
