Recipe description
June 10, 2026
Chicken Brown Rice Kimchi Bowl
Cozy kimchi bowl with chicken and brown rice for gut-friendly fiber
Fermented Foods
88%
Match for Gut Health
This score is based on all ingredients included in the food recipe and the data in the InnerBuddies database showing the effect of these ingredients on gut bacteria and functions.
Coming soon: personalization based on your profile and/or your gut microbiome test results.
Why this recipe fits you
- Rich in fiber from brown rice, vegetables, and kimchi.
- Includes fermented vegetables for gut-friendly microbes.
- Balanced protein, fiber, and slow carbohydrates for steady energy.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Chicken, breast
2
piece
Rice, brown
1
cup
Kimchi
1
cup
Oil, olive
1
tablespoon
Garlic
2
clove
Soy sauce
2
teaspoon
Green onions
2
piece
Sesame seeds
1
tablespoon
Instructions
1
Cook the brown rice according to package instructions.
2
In a pan, heat olive oil over medium heat and add minced garlic.
3
Add the chicken breast to the pan and cook until no longer pink, about 5-7 minutes per side.
4
Slice the cooked chicken and set aside.
5
In a bowl, combine the cooked brown rice, sliced chicken, kimchi, and soy sauce.
6
Garnish with chopped green onions and sesame seeds before serving.
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Nutrition
420 kcal
Calories
36 g
Protein
28 g
Carbohydrates
5 g
Fiber
4 g
Sugar
8 g
Fat
1.5 g
Saturated fat
1.0 g
Salt
FAQ
What are the main components and their benefits?
Protein from chicken, fiber from brown rice and vegetables, and probiotics from kimchi help support steady energy and gut health.
How long does it take to make this dish?
About 30–40 minutes; you can cook the rice and chicken in parallel.
Can I make it ahead or store leftovers?
Yes. Refrigerate in an airtight container for 3–4 days and reheat gently.
Can I make a vegetarian or vegan version?
Yes—substitute chicken with tofu or tempeh (or chickpeas); check kimchi ingredients if you need vegan.
Are there common allergens to watch for?
Kimchi may contain fish sauce or shellfish; check labels. Also watch for soy, gluten and sesame in add-ins.
How can I adjust the spice level?
Use milder kimchi or reduce the amount; add chili flakes if you want more heat.
What sides pair well with this bowl?
A simple green salad or extra vegetables; garnish with sesame seeds or scallions.
Is brown rice healthier than white rice?
It has more fiber and minerals and takes longer to cook, which can help you feel fuller.
How should I store or reheat to keep texture?
Store in the fridge and reheat gently on the stove or in the microwave with a splash of water or broth.
Can I freeze this dish?
Freeze cooked components separately if needed; for best texture, use within 1–2 months and reheat gently.
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