NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken Breast

2 oz Dry Ramen Noodles

1 cup Low-Sodium Chicken Broth

1/4 cup Red Bell Pepper, chopped

1/2 cup Broccoli, chopped

1/4 cup Carrot, julienned

1 teaspoon Sriracha Sauce

1 clove Garlic, minced

1 teaspoon Fresh Ginger, grated

PREPARATION

• 1

  Bring the low-sodium chicken broth to a simmer in a medium saucepan along with the minced garlic and grated ginger.

• 2

  Add the dry ramen noodles to the broth and cook according to the package directions, usually about 3-4 minutes, stirring occasionally to separate the noodles.

• 3

  While the noodles are cooking, season the chicken breast lightly with salt and pepper. In a skillet over medium heat, cook the chicken breast until fully cooked (about 4-5 minutes per side) and then slice it into strips.

• 4

  During the last two minutes of noodle cooking, add the chopped red bell pepper, broccoli, and julienned carrot to the broth.

• 5

  Once the vegetables are slightly tender and the noodles have absorbed the broth, stir in the Sriracha sauce for a spicy kick.

• 6

  Divide the ramen and veggie mixture into your bowl and top with the sliced chicken. Serve hot and enjoy your spicy, flavorful meal.