Spicy Sriracha Chicken Ramen Bowl 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 Bowl with Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Spicy Sriracha Chicken Ramen Bowl with Fresh Vegetables

Enjoy a vibrant bowl of spicy Sriracha-infused ramen featuring tender chicken, crisp fresh vegetables, and a flavorful low-sodium broth. This dish offers a dynamic blend of textures and tastes—from the succulent chicken to the crunchy veggies, all wrapped in a spicy, aromatic broth that's perfect for any meal.

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NUTRITION

431kcal
Protein
38.5g
Fat
6.5g
Carbs
59.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 oz Instant Ramen Noodles (dry)

1 cup Broccoli Florets

1 medium Carrot, julienned

1 cup Baby Spinach

1 cup Low-Sodium Chicken Broth

1 tbsp Sriracha Sauce

2 cloves Garlic, minced

1 tsp Fresh Ginger, grated

2 tbsp Green Onion, sliced

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PREPARATION

  • 1

    Slice the chicken breast into strips and season lightly with a pinch of salt and pepper.

  • 2

    In a small saucepan, bring the low-sodium chicken broth to a simmer with minced garlic and grated ginger to infuse the flavors.

  • 3

    Meanwhile, cook the ramen noodles according to package instructions in boiling water. Drain and set aside.

  • 4

    In a large skillet over medium-high heat, sauté the chicken strips until they are cooked through and lightly browned.

  • 5

    Add the broccoli florets and julienned carrot to the skillet with the chicken; stir-fry for about 3-4 minutes until they begin to soften but remain crisp.

  • 6

    Mix in the cooked ramen noodles and baby spinach, allowing the spinach to wilt slightly.

  • 7

    Pour in the infused chicken broth and add Sriracha sauce. Toss everything together to ensure even coating of flavors.

  • 8

    Simmer for an additional 2 minutes, then garnish with sliced green onions before serving.

Spicy Sriracha Chicken Ramen Bowl 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 Bowl with Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Spicy Sriracha Chicken Ramen Bowl with Fresh Vegetables

Enjoy a vibrant bowl of spicy Sriracha-infused ramen featuring tender chicken, crisp fresh vegetables, and a flavorful low-sodium broth. This dish offers a dynamic blend of textures and tastes—from the succulent chicken to the crunchy veggies, all wrapped in a spicy, aromatic broth that's perfect for any meal.

NUTRITION

431kcal
Protein
38.5g
Fat
6.5g
Carbs
59.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 oz Instant Ramen Noodles (dry)

1 cup Broccoli Florets

1 medium Carrot, julienned

1 cup Baby Spinach

1 cup Low-Sodium Chicken Broth

1 tbsp Sriracha Sauce

2 cloves Garlic, minced

1 tsp Fresh Ginger, grated

2 tbsp Green Onion, sliced

PREPARATION

  • 1

    Slice the chicken breast into strips and season lightly with a pinch of salt and pepper.

  • 2

    In a small saucepan, bring the low-sodium chicken broth to a simmer with minced garlic and grated ginger to infuse the flavors.

  • 3

    Meanwhile, cook the ramen noodles according to package instructions in boiling water. Drain and set aside.

  • 4

    In a large skillet over medium-high heat, sauté the chicken strips until they are cooked through and lightly browned.

  • 5

    Add the broccoli florets and julienned carrot to the skillet with the chicken; stir-fry for about 3-4 minutes until they begin to soften but remain crisp.

  • 6

    Mix in the cooked ramen noodles and baby spinach, allowing the spinach to wilt slightly.

  • 7

    Pour in the infused chicken broth and add Sriracha sauce. Toss everything together to ensure even coating of flavors.

  • 8

    Simmer for an additional 2 minutes, then garnish with sliced green onions before serving.