EGG ROLL IN A BOWL | High-Protein Meal Prep That Tastes Better Than Takeout

EGGROLL IN A BOWL: https://cleananddelicious.com/easy-ground-chicken-egg-roll-in-a-bowl-with-coleslaw-mix/

Today I’m showing you how to make one of my absolute favorite high-protein dinner recipes. This is a quick and easy recipe for a healthy egg roll in a bowl, made with ground chicken and coleslaw mix, perfect for home cooking. It’s an ideal one-pot meal that comes together faster and tastes way better than anything you would order from takeout, making it a fantastic weeknight dinner solution.

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EGGROLL IN A BOWL: https://cleananddelicious.com/easy-ground-chicken-egg-roll-in-a-bowl-with-coleslaw-mix/

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TIMESTAMPS
0:00 Intro
0:19 Preparing the ingredients
2:30 Cooking the Eggroll Bowl filling
4:54 Assembling the seasoning sauce
6:36 Finishing the Eggroll Bowl filling
7:58 Preparing the topping sauce
8:30 Serving your Eggroll Bowl
9:19 Storing for meal prep
9:34 Outro

EASY EGG ROLL IN A BOWL with GROUND CHICKEN
1 tablespoon roasted sesame oil divided
1/2 onion thinly sliced into quarter moons
1 1/2 tablespoons minced ginger
3 cloves garlic minced
1 pound ground chicken
salt and pepper to taste
14 oz bag coleslaw mix shredded green cabbage, red cabbage, and carrots
1/4 cup green onions chopped (plus extra for garnish)
1/4 cup low-sodium soy sauce
1 tablespoon rice vinegar
1 teaspoon sriracha
Sesame seeds for topping

SPICY SAUCE
1/2 cup low-fat Greek yogurt
2 tablespoons sriracha
1 teaspoon fresh lime juice

INSTRUCTIONS
Heat a large non-stick skillet over medium-high heat. Add half the oil, then heat it, tossing in the onions with a pinch of salt. Sauté for 3-5 minutes until onions are translucent and softened (not browned).

Next, add the ginger and garlic and sauté for another minute, or until fragrant.

Add the ground chicken to the skillet and use a wooden spoon or meat chopper to break it up as it cooks. Season with salt and pepper.

Cook the ground chicken until it is white and no longer pink in the center.

While the chicken is cooking, whisk together the soy sauce, remaining sesame oil, rice vinegar, and sriracha.

Add the coleslaw mix, green onion, and soy sauce mixture to the pan. Toss everything to coat, and cook until the veggies just begin to wilt and become tender. Then remove the skillet from the heat.

To make the spicy sauce, mix together the Greek yogurt, sriracha, and lime juice in a small bowl until well combined.

Transfer the egg roll mixture to a bowl for serving, then drizzle the spicy sauce and top with sesame seeds and green onion before eating. Enjoy!

NOTES:
Store leftovers in an airtight container in the refrigerator for up to 4 days.

Reheat: Warm in a skillet over medium heat or microwave until heated through. Add a splash of water or broth if needed to loosen things up.

Make-ahead tip: This dish is great for meal prep—just portion into containers for easy grab-and-go lunches.

Freezing: You can freeze it for up to 2 months. Let it cool completely, then store it in an airtight container. Thaw overnight in the fridge before reheating.

NUTRITION per serving (one recipe makes 4 servings):
Calories: 263 | Carbohydrates: 11g | Protein: 26g | Fat: 13g | Fiber: 3g | Sugar: 5g

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