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 tender chicken, perfectly cooked ramen noodles, and colorful fresh vegetables tossed in a spicy sriracha-infused low sodium broth. This dish delivers a satisfying mix of textures and a balanced profile that pairs heat and freshness, making it an energizing option for any meal.

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NUTRITION

359kcal
Protein
35.7g
Fat
5.3g
Carbs
36.3g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

50 grams Dry Ramen Noodles

1/2 medium Red Bell Pepper (sliced)

1/2 cup Broccoli Florets

1/4 cup Shredded Carrot

1 cup Low Sodium Chicken Broth

1 teaspoon Sriracha Sauce

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PREPARATION

  • 1

    Slice the chicken breast into bite-sized strips and season lightly with salt and pepper if desired.

  • 2

    Bring the low sodium chicken broth to a simmer in a medium saucepan.

  • 3

    Add the dry ramen noodles to the simmering broth and cook according to package instructions until tender.

  • 4

    While the noodles are cooking, stir-fry the chicken strips in a non-stick skillet over medium heat until lightly browned and cooked through, about 4-5 minutes.

  • 5

    Add the sliced red bell pepper, broccoli florets, and shredded carrot to the skillet and stir-fry for an additional 2-3 minutes until vegetables are crisp-tender.

  • 6

    Mix the cooked chicken and vegetables into the simmering ramen bowl.

  • 7

    Drizzle the sriracha sauce over the bowl and gently toss to combine all the flavors.

  • 8

    Serve hot and enjoy your spicy, fresh, and hearty ramen bowl.

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 tender chicken, perfectly cooked ramen noodles, and colorful fresh vegetables tossed in a spicy sriracha-infused low sodium broth. This dish delivers a satisfying mix of textures and a balanced profile that pairs heat and freshness, making it an energizing option for any meal.

NUTRITION

359kcal
Protein
35.7g
Fat
5.3g
Carbs
36.3g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

50 grams Dry Ramen Noodles

1/2 medium Red Bell Pepper (sliced)

1/2 cup Broccoli Florets

1/4 cup Shredded Carrot

1 cup Low Sodium Chicken Broth

1 teaspoon Sriracha Sauce

PREPARATION

  • 1

    Slice the chicken breast into bite-sized strips and season lightly with salt and pepper if desired.

  • 2

    Bring the low sodium chicken broth to a simmer in a medium saucepan.

  • 3

    Add the dry ramen noodles to the simmering broth and cook according to package instructions until tender.

  • 4

    While the noodles are cooking, stir-fry the chicken strips in a non-stick skillet over medium heat until lightly browned and cooked through, about 4-5 minutes.

  • 5

    Add the sliced red bell pepper, broccoli florets, and shredded carrot to the skillet and stir-fry for an additional 2-3 minutes until vegetables are crisp-tender.

  • 6

    Mix the cooked chicken and vegetables into the simmering ramen bowl.

  • 7

    Drizzle the sriracha sauce over the bowl and gently toss to combine all the flavors.

  • 8

    Serve hot and enjoy your spicy, fresh, and hearty ramen bowl.