YOUR SOLIN GENERATED RECIPE
Spicy Sriracha Chicken Ramen with Fresh Vegetables
Enjoy a vibrant bowl of ramen featuring tender chicken, protein-rich egg whites, and a colorful medley of fresh vegetables tossed in a tantalizing spicy Sriracha sauce. Perfectly balanced in macros and bursting with flavor, this dish offers a hearty yet light meal suitable anytime.
INGREDIENTS
4 oz Chicken Breast
2 Egg Whites
50 g Whole Wheat Ramen Noodles
1 cup Chopped Broccoli
1 medium Carrot
1 cup Spinach
1 tbsp Sriracha Sauce
1 Garlic Clove
PREPARATION
Begin by cooking the whole wheat ramen noodles according to package instructions until al dente. Drain and set aside.
While the noodles are cooking, heat a non-stick skillet over medium heat. Add a splash of water or a minimal amount of oil if needed.
Season the chicken breast lightly with salt and pepper. Sauté the chicken in the skillet until cooked through and lightly browned on both sides, about 4-5 minutes per side. Remove from the skillet and slice into strips.
In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant. Add broccoli, sliced carrot, and spinach. Sauté the vegetables for 2-3 minutes until they are just tender but still crisp.
Pour in the Sriracha sauce over the vegetables and stir to coat evenly.
Return the sliced chicken to the skillet and add the cooked noodles. Pour in the egg whites and gently stir, allowing the egg whites to cook and bind with the ingredients for about 1-2 minutes.
Mix all the components thoroughly. Taste and adjust seasoning if needed, and serve hot.