YOUR SOLIN GENERATED RECIPE
Spicy Sriracha Chicken Ramen Bowl with Fresh Vegetables
Enjoy a vibrant bowl of spicy Sriracha chicken ramen bursting with fresh vegetables. Tender chicken is paired with a savory broth, whole wheat ramen noodles, and crisp veggies, all elevated with a kick of Sriracha and a drizzle of sesame oil for an irresistible, nutrient-packed meal.
INGREDIENTS
4 oz Chicken Breast
1 serving Whole Wheat Ramen Noodles
1 cup Broccoli
1/2 cup Shredded Carrots
1/2 cup Red Bell Pepper
1 cup Low Sodium Chicken Broth
1 tbsp Sriracha Sauce
1 tsp Sesame Oil
PREPARATION
Thinly slice the chicken breast into bite-sized strips. Season lightly with salt and pepper if desired.
In a medium saucepan, bring the low sodium chicken broth to a simmer.
Add the chicken strips and allow them to cook in the broth until they are no longer pink, about 5-7 minutes.
Meanwhile, prepare the whole wheat ramen noodles according to package instructions; drain and set aside.
Add the broccoli, shredded carrots, and red bell pepper to the simmering broth with chicken. Let the vegetables soften slightly, about 3 minutes, to maintain a crisp texture.
Stir in the Sriracha sauce and sesame oil into the broth, mixing well to create a spicy, aromatic broth.
Combine the noodles in a bowl and pour the hot broth with chicken and vegetables over the top.
Garnish as desired and enjoy your nutrient-packed, flavorful ramen bowl.