YOUR SOLIN GENERATED RECIPE
Spicy Sriracha Chicken Ramen Bowl with Fresh Vegetables
A vibrant bowl featuring tender chicken breast and whole grain ramen noodles immersed in a low sodium chicken broth, tossed with crisp fresh vegetables and kicked up with a generous drizzle of spicy Sriracha sauce. Finished with a sprinkle of toasted sesame seeds, this dish delivers bold flavors and a satisfying, balanced meal perfect for any time of day.
INGREDIENTS
4 ounces Chicken Breast
1 serving Whole Grain Ramen Noodles
1 cup Spinach
1 medium Carrot
1/2 Red Bell Pepper
1/2 cup Broccoli Florets
1 cup Low Sodium Chicken Broth
1 tablespoon Sriracha Sauce
1 teaspoon Sesame Seeds
1 clove Garlic
PREPARATION
Slice the chicken breast into thin strips and mince the garlic.
In a medium pot, heat a small amount of water or a dash of broth over medium heat and lightly sauté the minced garlic until fragrant.
Add the chicken strips to the pot and cook until lightly browned and almost cooked through.
Pour in the low sodium chicken broth and bring to a simmer.
Add the whole grain ramen noodles and let them cook according to package instructions, typically around 3-4 minutes.
Once the noodles begin to soften, add the spinach, diced carrot, sliced red bell pepper, and broccoli florets. Allow the vegetables to simmer until tender but still crisp.
Stir in the Sriracha sauce to achieve your desired level of spiciness.
Once the chicken is fully cooked and the noodles and vegetables are tender, remove the pot from heat.
Garnish with a sprinkle of sesame seeds before serving.