YOUR SOLIN GENERATED RECIPE
Spicy Sriracha Chicken Ramen Bowl with Fresh Vegetables
Enjoy this vibrant bowl featuring tender chicken breast and a perfectly boiled egg, nestled among fresh vegetables and ramen noodles. A kick of Sriracha elevates the broth, creating a dynamic dish that is both nourishing and full of flavor.
INGREDIENTS
4 ounces Chicken Breast
1 Large Egg
1 package Ramen Noodles
1/2 cup Carrot Slices
1/2 cup Red Bell Pepper
1 cup Fresh Spinach
1 cup Low-Sodium Chicken Broth
1 tablespoon Sriracha Sauce
PREPARATION
Bring the low-sodium chicken broth to a simmer in a medium saucepan over medium heat.
Add the ramen noodles and cook according to the package instructions until just tender.
While the noodles are cooking, season the chicken breast with a pinch of salt and pepper. Grill or pan-sear the chicken until fully cooked, about 5-7 minutes per side, then slice it into strips.
In a separate small pot, boil the egg for 7 minutes for a slightly soft center. Cool, peel, and slice the egg in half.
Place the cooked noodles in a bowl and arrange the fresh spinach, carrot slices, and red bell pepper on top.
Top the vegetables with the sliced grilled chicken and boiled egg.
Drizzle the Sriracha sauce evenly over the bowl for a spicy kick.
Pour the warm chicken broth over the assembled ingredients and enjoy your nourishing Spicy Sriracha Chicken Ramen Bowl with Fresh Vegetables.