This quick and easy chicken egg roll in a bowl recipe gives me all the flavors I crave at lunchtime, while helping me stay on track with my health goals! Lean ground chicken, coleslaw, and a simple sauce come together in 25 minutes to make this delicious bowl that tastes just like egg rolls. Plus it’s a good dose of protein, low in carbs, keto-friendly, and great for meal prep!
Keto-friendly Egg Roll Bowls with Ground Chicken
I always find lunches the hardest to plan, especially when I’m looking to hit the low-carb, low-cal, high-protein trifecta. I’ve seen a lot of egg roll bowls around the keto recipes sphere, and figured a little ground chicken would be the perfect addition. It’s super lean, but still gives a hearty dose of healthy fats and protein. Now I’ve got a new favorite lunch!
My chicken egg roll in a bowl recipe hits the spot in the flavor department, thanks to a mix of ginger, garlic, soy sauce, and brown sugar. I use a bag of coleslaw mix to cut down on prep time, and the ground chicken comes together on the stovetop so fast. It’s super easy to make ahead and reheat, meaning it’s great for meal prep too!
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Swap the Protein!
Egg roll bowls are super versatile, and can be made with any type of ground meat or protein. Ground pork or ground beef work great instead of chicken. Or you can use plant-based alternatives like Beyond Meat crumbles or tofu!
Ground Chicken Egg Roll in a Bowl Recipe
Quick and easy egg roll in a bowl recipe with ground chicken, coleslaw mix, and a simple sauce. A 25 minute keto-friendly lunch idea!
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Serves 4 servings
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Heat the oil in a large skillet over medium heat. Add in the onion and a sprinkle of salt. Cook for a few minutes until softened. Add in the garlic and ginger, and cook for another minute.
2 teaspoons sesame oil, ½ onion, 2 cloves garlic, 1 (1-inch piece) fresh ginger
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Add in the ground chicken, breaking it up as it cooks, and cook until browned.
1 pound ground chicken
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Stir in the coleslaw mix, soy sauce, and brown sugar. Cook for 3-4 minutes until tender.
14 ounces shredded coleslaw mix, 3 tablespoons soy sauce, ½ tablespoon brown sugar
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Serve with chopped green onion, sesame seeds, and sriracha.
chopped green onion, sesame seeds, Sriracha
**You can use other ground meats (turkey, pork, beef) in place of ground chicken; or crumbled tofu.
**In place of the coleslaw mix, you can use broccoli slaw, shredded cabbage, or shredded brussels sprouts.
Becky’s Top Tips:
- Let ground chicken sit at room temperature for about 30 minutes for more even cooking.
- Ground chicken should reach an internal temperature of 165 before consuming.
- Serve with riced cauliflower, brown rice, quinoa, tortillas, rice crackers, or veggies. This also makes a good filling for spring rolls.
- Nutritional Info does not include optional garnishes and serving suggestions.
Storage: Store ground chicken mixture in an airtight container in the fridge for 3 to 4 days, or in the freezer for 3 months.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
Nutrition Facts
Ground Chicken Egg Roll in a Bowl Recipe
Amount Per Serving
Calories 226
Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 3g19%
Trans Fat 0.1g
Polyunsaturated Fat 3g
Monounsaturated Fat 5g
Cholesterol 98mg33%
Sodium 841mg37%
Potassium 818mg23%
Carbohydrates 10g3%
Fiber 3g13%
Sugar 5g6%
Protein 23g46%
Vitamin A 98IU2%
Vitamin C 38mg46%
Calcium 56mg6%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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How to Make Chicken Egg Roll in a Bowl Step by Step
Prep: Gather the list of ingredients for this healthy egg roll in a bowl recipe. Chop the onions, then mince the garlic and ginger. For best results, let the ground chicken sit at room temperature for about 30 minutes before cooking.
Sauté the Aromatics: Heat 2 teaspoons of sesame oil in a large skillet over a medium heat. Once hot, add ½ of a chopped onion with a little sprinkle of salt, and cook until softened. Then stir in 2 minced cloves of garlic, and a minced 1-inch piece of ginger, and cook for another minute.
Brown the Chicken: Next, add 1 pound of ground chicken to the skillet. Cook, breaking it up with a spatula, until browned. Avoid over-cooking the ground meat, because it will dry out quickly. A few minutes is all it needs.
Finish: Stir in a 14 ounce bag of shredded coleslaw mix, along with 3 tablespoons of soy sauce and ½ tablespoon of brown sugar. Cook for about 3-4 minutes, stirring to fully combine the ingredients.
Serve: Portion the ground chicken egg roll mixture into bowls, and garnish with chopped green onion, sesame seeds, and sriracha sauce if desired. I like to bulk this up with riced cauliflower, or brown rice if I’m not watching my carbs.
How to Store, Freeze, and Reheat
Let chicken egg roll bowls cool before storing in an airtight container. Keep in the fridge for up to 3 days, or the freezer for up to 3 months. For best results, reheat it in a skillet on the stovetop for just a few minutes. This method will help the cabbage get crispy again.
More Ground Chicken Recipes to Try!