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 bold twist on a classic ramen bowl, featuring tender, spicy chicken paired with a vibrant medley of fresh vegetables and perfectly chewy noodles. This dish boasts a harmonious blend of heat from the sriracha and the natural sweetness of bell peppers and carrots, all steeped in a light, flavorful broth.

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NUTRITION

550kcal
Protein
47.1g
Fat
10.9g
Carbs
67g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 serving Whole Wheat Ramen Noodles (70g dry)

1 medium Red Bell Pepper

1 cup Broccoli

1 medium Carrot

1 cup Low-Sodium Chicken Broth

1 tbsp Sriracha Sauce

1 tsp Sesame Oil

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PREPARATION

  • 1

    Slice the chicken breast into thin strips. Season lightly with salt and pepper.

  • 2

    Chop the red bell pepper into strips, break the broccoli into small florets, and julienne the carrot.

  • 3

    Cook the ramen noodles according to package instructions; drain and set aside.

  • 4

    Heat a non-stick skillet over medium-high heat. Add the chicken strips and cook until they're golden and cooked through, about 5-7 minutes.

  • 5

    In a separate pot, bring the low-sodium chicken broth to a simmer and add the chopped vegetables. Let them soften slightly for about 3-4 minutes while still retaining some crunch.

  • 6

    Stir in the cooked noodles into the broth and vegetables, then drizzle with sriracha sauce and sesame oil.

  • 7

    Add the cooked chicken strips to the bowl, toss gently to combine all ingredients, and heat through for another minute.

  • 8

    Serve hot and enjoy your spicy, healthy 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 bold twist on a classic ramen bowl, featuring tender, spicy chicken paired with a vibrant medley of fresh vegetables and perfectly chewy noodles. This dish boasts a harmonious blend of heat from the sriracha and the natural sweetness of bell peppers and carrots, all steeped in a light, flavorful broth.

NUTRITION

550kcal
Protein
47.1g
Fat
10.9g
Carbs
67g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 serving Whole Wheat Ramen Noodles (70g dry)

1 medium Red Bell Pepper

1 cup Broccoli

1 medium Carrot

1 cup Low-Sodium Chicken Broth

1 tbsp Sriracha Sauce

1 tsp Sesame Oil

PREPARATION

  • 1

    Slice the chicken breast into thin strips. Season lightly with salt and pepper.

  • 2

    Chop the red bell pepper into strips, break the broccoli into small florets, and julienne the carrot.

  • 3

    Cook the ramen noodles according to package instructions; drain and set aside.

  • 4

    Heat a non-stick skillet over medium-high heat. Add the chicken strips and cook until they're golden and cooked through, about 5-7 minutes.

  • 5

    In a separate pot, bring the low-sodium chicken broth to a simmer and add the chopped vegetables. Let them soften slightly for about 3-4 minutes while still retaining some crunch.

  • 6

    Stir in the cooked noodles into the broth and vegetables, then drizzle with sriracha sauce and sesame oil.

  • 7

    Add the cooked chicken strips to the bowl, toss gently to combine all ingredients, and heat through for another minute.

  • 8

    Serve hot and enjoy your spicy, healthy ramen bowl.