Spicy Sriracha Chicken Ramen with Fresh Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Spicy Sriracha Chicken Ramen with Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Spicy Sriracha Chicken Ramen with Fresh Vegetables

Enjoy a warming bowl of spicy Sriracha chicken ramen bursting with fresh vegetables and aromatic broth. Tender chicken breast, whole wheat ramen noodles, crisp carrots, red bell pepper, and baby spinach mingle in a flavorful low-sodium chicken broth enhanced by the zesty kick of Sriracha and subtle notes of garlic and ginger.

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NUTRITION

444kcal
Protein
41.2g
Fat
5.0g
Carbs
58.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 oz (dry) Whole Wheat Ramen Noodles

1 cup Low-Sodium Chicken Broth

1 medium Carrot, chopped

1/2 medium Red Bell Pepper, sliced

1 cup Baby Spinach

1 tbsp Sriracha Sauce

1 clove Garlic, minced

1 tsp Fresh Ginger, minced

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PREPARATION

  • 1

    Preheat a skillet over medium heat and lightly spray with cooking oil.

  • 2

    Season the chicken breast with a pinch of salt and pepper. Sauté the chicken until fully cooked and lightly browned, about 5-6 minutes per side. Once cooked, remove and set aside, then slice into strips.

  • 3

    In the same skillet, add minced garlic and ginger, cooking until fragrant, about 30 seconds.

  • 4

    Pour in the low-sodium chicken broth and bring to a simmer. Add chopped carrots and red bell pepper, simmering for about 3-4 minutes until slightly tender.

  • 5

    Add the whole wheat ramen noodles into the simmering broth. Cook according to package directions until noodles are tender, usually 3-4 minutes.

  • 6

    Stir in the baby spinach and Sriracha, allowing spinach to wilt and flavors to meld, about 1 minute.

  • 7

    Return the sliced chicken to the skillet, stirring to combine all ingredients ensuring the chicken is heated through.

  • 8

    Taste and adjust seasoning if needed, then serve the spicy ramen hot in a bowl.

Spicy Sriracha Chicken Ramen with Fresh Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Spicy Sriracha Chicken Ramen with Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Spicy Sriracha Chicken Ramen with Fresh Vegetables

Enjoy a warming bowl of spicy Sriracha chicken ramen bursting with fresh vegetables and aromatic broth. Tender chicken breast, whole wheat ramen noodles, crisp carrots, red bell pepper, and baby spinach mingle in a flavorful low-sodium chicken broth enhanced by the zesty kick of Sriracha and subtle notes of garlic and ginger.

NUTRITION

444kcal
Protein
41.2g
Fat
5.0g
Carbs
58.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 oz (dry) Whole Wheat Ramen Noodles

1 cup Low-Sodium Chicken Broth

1 medium Carrot, chopped

1/2 medium Red Bell Pepper, sliced

1 cup Baby Spinach

1 tbsp Sriracha Sauce

1 clove Garlic, minced

1 tsp Fresh Ginger, minced

PREPARATION

  • 1

    Preheat a skillet over medium heat and lightly spray with cooking oil.

  • 2

    Season the chicken breast with a pinch of salt and pepper. Sauté the chicken until fully cooked and lightly browned, about 5-6 minutes per side. Once cooked, remove and set aside, then slice into strips.

  • 3

    In the same skillet, add minced garlic and ginger, cooking until fragrant, about 30 seconds.

  • 4

    Pour in the low-sodium chicken broth and bring to a simmer. Add chopped carrots and red bell pepper, simmering for about 3-4 minutes until slightly tender.

  • 5

    Add the whole wheat ramen noodles into the simmering broth. Cook according to package directions until noodles are tender, usually 3-4 minutes.

  • 6

    Stir in the baby spinach and Sriracha, allowing spinach to wilt and flavors to meld, about 1 minute.

  • 7

    Return the sliced chicken to the skillet, stirring to combine all ingredients ensuring the chicken is heated through.

  • 8

    Taste and adjust seasoning if needed, then serve the spicy ramen hot in a bowl.