Spicy Sriracha Chicken Ramen 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 with Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Spicy Sriracha Chicken Ramen with Fresh Vegetables

Enjoy a satisfying bowl of spicy Sriracha chicken ramen loaded with fresh, crunchy vegetables and a savory broth. The tender chicken pairs perfectly with the zesty heat of Sriracha, while vibrant veggies add texture and natural sweetness, making it a balanced and invigorating meal.

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NUTRITION

517kcal
Protein
42.4g
Fat
11.8g
Carbs
62.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup cooked Ramen Noodles

1 cup Low-Sodium Chicken Broth

1 cup Broccoli florets

1 medium Carrot

1/2 medium Red Bell Pepper

1 tbsp Sriracha Sauce

1 tsp Sesame Oil

2 cloves Garlic

1 tsp Fresh Ginger, grated

3 sprigs Green Onions

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PREPARATION

  • 1

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

  • 2

    Heat the sesame oil in a medium saucepan over medium heat. Add minced garlic and grated ginger, sautéing until fragrant.

  • 3

    Add the chicken strips and cook until the edges begin to brown, about 3-4 minutes.

  • 4

    Pour in the low-sodium chicken broth and bring to a simmer.

  • 5

    Add the broccoli florets, sliced carrot, and red bell pepper pieces. Simmer for another 3 minutes until the vegetables are tender but still crisp.

  • 6

    Stir in the cooked ramen noodles and Sriracha sauce, making sure everything is evenly coated with the spice.

  • 7

    Allow the mixture to heat through for an additional minute. Taste and adjust the spice level if desired.

  • 8

    Garnish with chopped green onions and serve hot.

Spicy Sriracha Chicken Ramen 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 with Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Spicy Sriracha Chicken Ramen with Fresh Vegetables

Enjoy a satisfying bowl of spicy Sriracha chicken ramen loaded with fresh, crunchy vegetables and a savory broth. The tender chicken pairs perfectly with the zesty heat of Sriracha, while vibrant veggies add texture and natural sweetness, making it a balanced and invigorating meal.

NUTRITION

517kcal
Protein
42.4g
Fat
11.8g
Carbs
62.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup cooked Ramen Noodles

1 cup Low-Sodium Chicken Broth

1 cup Broccoli florets

1 medium Carrot

1/2 medium Red Bell Pepper

1 tbsp Sriracha Sauce

1 tsp Sesame Oil

2 cloves Garlic

1 tsp Fresh Ginger, grated

3 sprigs Green Onions

PREPARATION

  • 1

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

  • 2

    Heat the sesame oil in a medium saucepan over medium heat. Add minced garlic and grated ginger, sautéing until fragrant.

  • 3

    Add the chicken strips and cook until the edges begin to brown, about 3-4 minutes.

  • 4

    Pour in the low-sodium chicken broth and bring to a simmer.

  • 5

    Add the broccoli florets, sliced carrot, and red bell pepper pieces. Simmer for another 3 minutes until the vegetables are tender but still crisp.

  • 6

    Stir in the cooked ramen noodles and Sriracha sauce, making sure everything is evenly coated with the spice.

  • 7

    Allow the mixture to heat through for an additional minute. Taste and adjust the spice level if desired.

  • 8

    Garnish with chopped green onions and serve hot.