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

A vibrant bowl featuring tender, spicy chicken mixed with whole wheat ramen noodles and an assortment of crisp, fresh vegetables. This bowl bursts with flavor from a tangy sriracha kick and is finished with a drizzle of sesame oil for a subtle, nutty aroma. A balanced and nutritious meal with a satisfying heat that wakes up your tastebuds.

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NUTRITION

525kcal
Protein
53.3g
Fat
7.1g
Carbs
48.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

50g Whole Wheat Ramen Noodles

1 cup Low Sodium Chicken Broth (240ml)

1/2 cup Shredded Carrots (61g)

1/2 cup Baby Spinach (15g)

1/4 cup Red Bell Pepper (38g)

1 Tbsp Sriracha Sauce (15g)

1 Tbsp Green Onions (10g)

1 tsp Toasted Sesame Oil (4.5g)

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PREPARATION

  • 1

    Prepare the chicken breast by patting it dry and seasoning lightly with salt and pepper. Chop into bite-sized strips.

  • 2

    In a non-stick skillet, heat a small amount of oil over medium heat and sauté the chicken until cooked through and slightly caramelized, about 4-5 minutes per side.

  • 3

    While the chicken cooks, bring the low sodium chicken broth to a simmer in a small saucepan.

  • 4

    In a separate pot, cook the whole wheat ramen noodles according to package instructions until al dente. Drain and set aside.

  • 5

    Once the chicken is cooked, add the shredded carrots, baby spinach, and diced red bell pepper to the skillet. Sauté for 2 minutes until the vegetables are just tender.

  • 6

    Combine the cooked noodles and sautéed chicken with vegetables in a bowl. Pour over the simmering broth.

  • 7

    Drizzle sriracha sauce and toasted sesame oil over the bowl. Garnish with chopped green onions.

  • 8

    Mix gently to blend the flavors and serve warm.

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

A vibrant bowl featuring tender, spicy chicken mixed with whole wheat ramen noodles and an assortment of crisp, fresh vegetables. This bowl bursts with flavor from a tangy sriracha kick and is finished with a drizzle of sesame oil for a subtle, nutty aroma. A balanced and nutritious meal with a satisfying heat that wakes up your tastebuds.

NUTRITION

525kcal
Protein
53.3g
Fat
7.1g
Carbs
48.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

50g Whole Wheat Ramen Noodles

1 cup Low Sodium Chicken Broth (240ml)

1/2 cup Shredded Carrots (61g)

1/2 cup Baby Spinach (15g)

1/4 cup Red Bell Pepper (38g)

1 Tbsp Sriracha Sauce (15g)

1 Tbsp Green Onions (10g)

1 tsp Toasted Sesame Oil (4.5g)

PREPARATION

  • 1

    Prepare the chicken breast by patting it dry and seasoning lightly with salt and pepper. Chop into bite-sized strips.

  • 2

    In a non-stick skillet, heat a small amount of oil over medium heat and sauté the chicken until cooked through and slightly caramelized, about 4-5 minutes per side.

  • 3

    While the chicken cooks, bring the low sodium chicken broth to a simmer in a small saucepan.

  • 4

    In a separate pot, cook the whole wheat ramen noodles according to package instructions until al dente. Drain and set aside.

  • 5

    Once the chicken is cooked, add the shredded carrots, baby spinach, and diced red bell pepper to the skillet. Sauté for 2 minutes until the vegetables are just tender.

  • 6

    Combine the cooked noodles and sautéed chicken with vegetables in a bowl. Pour over the simmering broth.

  • 7

    Drizzle sriracha sauce and toasted sesame oil over the bowl. Garnish with chopped green onions.

  • 8

    Mix gently to blend the flavors and serve warm.