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Kimchi Breakfast Bowl, Pear, Coffee

Prep Time 12 hours
Cook Time 40 minutes
Servings 2
Calories 563kcal

Ingredients

Maple Chicken Breakfast Sausage

  • 2 oz Ground chicken breast
  • 2 oz Ground chicken thigh
  • ¼ tsp Dried sage
  • ¼ tsp Ground fennel seed
  • ¼ tsp Salt
  • ½ tsp Black pepper
  • ¼ tsp Garlic powder
  • ¼ tsp Onion powder
  • ½ tsp Maple syrup
  • 1 pinch Ground nutmeg
  • 1 tsp Water ice-cold
  • 1 pinch Red pepper flakes optional
  • 1 tsp Extra-virgin olive oil

Kimchi Breakfast Bowls

  • 1/3 cup Brown rice
  • ½ Red onion thinly sliced
  • 1 clove Garlic minced
  • 1 tsp Fresh ginger grated
  • 3/4 cup Black beans drained and rinsed
  • 2 cups Baby spinach
  • 2 Eggs
  • 1/2 cup Kimchi
  • 1/2 Avocado ripe, sliced
  • 2 Scallions sliced
  • 2 tsp Sesame seeds for topping
  • 2 tsp Reduced-sodium soy sauce for topping
  • Extra-virgin olive oil for sautéing

Pear

  • 1 Pear ripe, sliced

Coffee

  • Coffee prepared using your preferred method
  • Creamer optional
  • Sweetener optional
US Customary - Metric

Instructions

  • Prepare all of the ingredients as directed.
  • Prepare the sausage mixture. Combine the ground chicken breast, ground chicken thigh, sage, fennel, salt, black pepper, garlic powder, onion powder, red pepper flakes, nutmeg, maple syrup, water and extra-virgin olive oil. Mix just until thoroughly combined. Cover and refrigerate the sausage mixture for at least 2–4 hours, or preferably overnight. This allows the flavors to develop.
  • Rinse brown rice under cold water. Cook according to the directions on the package. Once tender, remove from the heat.
  • Heat a small drizzle of olive oil in a skillet over medium heat. Cook the sausage, breaking it up into small pieces until browned.
  • Heat oil in a skillet over medium heat. Saute the onion until softened. Add garlic and ginger and sauté for 30 seconds, until fragrant. Add the black beans and baby spinach and saute until wilted.
  • Heat a small drizzle of olive oil in a nonstick skillet over medium low heat. Crack in the eggs and cook sunny-side up until the whites are set and the yolks remain runny, about 3–4 minutes.
  • Brew and prepare the coffee to your liking.
  • Portion the brown rice into bowls. Top with sautéed onion and spinach, chicken sausage, kimchi, sliced avocado, a sunny-side-up egg, sliced scallions and sesame seeds and drizzle with soy sauce to taste. Serve with pear slices and coffee.

Nutrition

Calories: 563kcal | Carbohydrates: 66.2g | Protein: 30.5g | Fat: 21.2g | Saturated Fat: 4.4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.04g | Cholesterol: 215mg | Sodium: 937mg | Potassium: 1056mg | Fiber: 15.1g | Sugar: 12g | Vitamin A: 3320IU | Vitamin C: 22mg | Calcium: 141mg | Iron: 5mg