NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken Breast

43g Whole Wheat Ramen Noodles (dry)

1 cup Low-Sodium Chicken Broth

1/2 cup Shredded Carrots

1/2 cup Broccoli Florets

1/2 cup Spinach

1/4 cup Bean Sprouts

1/2 medium Red Bell Pepper

1 tbsp Sriracha Sauce

1 clove Garlic (minced)

1 tsp Fresh Ginger (grated)

PREPARATION

• 1

  Slice the chicken breast into thin strips or bite-sized pieces. Season lightly with salt and pepper if desired.

• 2

  In a medium pot, bring the low-sodium chicken broth to a simmer along with minced garlic and grated ginger to infuse flavor.

• 3

  Add the whole wheat ramen noodles to the simmering broth, cooking according to package instructions until al dente.

• 4

  While the noodles cook, lightly sauté the chicken in a non-stick pan over medium heat until cooked through and lightly golden, about 4-5 minutes.

• 5

  Once the noodles are nearly ready, add the shredded carrots, broccoli florets, spinach, bean sprouts, and red bell pepper slices to the pot. Allow them to heat through without overcooking, preserving their crispness.

• 6

  Incorporate the cooked chicken into the broth and noodle mixture.

• 7

  Stir in the Sriracha sauce to distribute the spicy flavor evenly throughout the bowl.

• 8

  Taste and adjust seasoning if needed. Serve hot, enjoying a balanced mix of tender chicken, chewy noodles, and crisp, fresh vegetables.