Keto Kimbap with Ground Chicken & Fresh Veggies

Ingredients (makes 2 rolls):

• ½ lb ground chicken

• 1 tbsp soy sauce (or coconut aminos)

• 1 tsp sesame oil (plus 1 tsp neutral oil for cooking)

• ½ tsp garlic, minced

• ½ tsp ginger, grated

• 1 tsp sweetener (erythritol/monkfruit or omit)

• 2 sheets roasted seaweed (nori)

• 2 eggs, beaten, made into thin omelets (liners)

• 1 small carrot, grated (then either pan-fried 2–3 min OR salted + squeezed dry)

• ½ cucumber, cut into thin sticks (pat dry)

• 2–3 radishes, cut into thin sticks

• ½ small zucchini, cut into thin sticks (pat dry or lightly sautéed if watery)

• Sesame oil for brushing

• Sesame seeds for garnish

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Step 1: Cook the Chicken

1. Heat 1 tsp neutral oil in a skillet.

2. Brown chicken, add garlic + ginger midway.

3. Stir in soy, sesame oil, sweetener, pepper.

4. Cook until liquid is absorbed and chicken is shiny. Cool slightly.

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Step 2: Prep the Veggies

• Carrot → either quick-sauté in a dry pan until just soft OR sprinkle with salt, wait 5 min, squeeze out excess liquid.

• Cucumber, zucchini, radish → cut into thin sticks, pat dry (or sauté zucchini lightly if it’s very watery).

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Step 3: Make the Omelet Liners

• Beat 2 eggs with a pinch of salt + drop of sesame oil.

• Cook into 2 thin omelets (like crepes).

• Cool slightly, then lay each omelet directly on a sheet of nori.

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Step 4: Assemble

1. On the omelet-covered nori, spread a strip of ground chicken across the bottom third.

2. Add a small line of carrot, cucumber, radish, and zucchini on top.

3. Roll tightly with gentle pressure (the omelet + nori will hold everything).

4. Brush outside lightly with sesame oil.

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Step 5: Slice & Serve

• Use a sharp, lightly oiled knife to cut into 8–10 bite-sized pieces.

• Sprinkle sesame seeds on top.

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👉 This will give you a colorful, sturdy, protein-packed roll with crunch from radish/cucumber, sweetness from carrot, and savory chicken + egg as the core.