Soba Noodle Bowl with Pan-Seared Chicken and Crunchy Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Soba Noodle Bowl with Pan-Seared Chicken and Crunchy Vegetables

YOUR SOLIN GENERATED RECIPE

Soba Noodle Bowl with Pan-Seared Chicken and Crunchy Vegetables

A vibrant bowl featuring tender, pan-seared chicken paired with buckwheat soba noodles and a medley of crunchy vegetables, all tossed in a light sesame soy dressing. This dish brings together a harmonious blend of savory and fresh notes, making it a satisfying and balanced meal for any time of day.

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NUTRITION

465kcal
Protein
42.8g
Fat
9.2g
Carbs
57.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

2 oz Buckwheat Soba Noodles (dry)

1/2 cup sliced Red Bell Pepper

1 small Carrot, julienned

1/2 cup sliced Cucumber

1 Green Onion, chopped

1 tsp Sesame Oil

1 tbsp Low Sodium Soy Sauce

1 clove Garlic, minced

1 tsp Fresh Ginger, grated

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PREPARATION

  • 1

    Start by cooking the soba noodles according to package directions. Drain and set aside.

  • 2

    While the noodles cook, season the chicken breast lightly with salt and pepper.

  • 3

    Heat a non-stick skillet over medium-high heat and add the sesame oil.

  • 4

    Add the chicken breast to the skillet and cook for about 5-6 minutes per side until fully cooked and golden brown. Remove from the pan and let it rest before slicing.

  • 5

    In the same skillet, add the minced garlic and grated ginger. Sauté for 30 seconds until fragrant.

  • 6

    Add the sliced red bell pepper, julienned carrot, and cucumber to the skillet. Sauté for 2-3 minutes until they begin to soften but retain their crunch.

  • 7

    Combine the cooked soba noodles with the sautéed vegetables in a large bowl. Drizzle the low sodium soy sauce over the mixture and toss to combine.

  • 8

    Thinly slice the rested chicken breast and place it on top of the noodle and vegetable mixture. Garnish with chopped green onion and serve immediately.

Soba Noodle Bowl with Pan-Seared Chicken and Crunchy Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Soba Noodle Bowl with Pan-Seared Chicken and Crunchy Vegetables

YOUR SOLIN GENERATED RECIPE

Soba Noodle Bowl with Pan-Seared Chicken and Crunchy Vegetables

A vibrant bowl featuring tender, pan-seared chicken paired with buckwheat soba noodles and a medley of crunchy vegetables, all tossed in a light sesame soy dressing. This dish brings together a harmonious blend of savory and fresh notes, making it a satisfying and balanced meal for any time of day.

NUTRITION

465kcal
Protein
42.8g
Fat
9.2g
Carbs
57.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

2 oz Buckwheat Soba Noodles (dry)

1/2 cup sliced Red Bell Pepper

1 small Carrot, julienned

1/2 cup sliced Cucumber

1 Green Onion, chopped

1 tsp Sesame Oil

1 tbsp Low Sodium Soy Sauce

1 clove Garlic, minced

1 tsp Fresh Ginger, grated

PREPARATION

  • 1

    Start by cooking the soba noodles according to package directions. Drain and set aside.

  • 2

    While the noodles cook, season the chicken breast lightly with salt and pepper.

  • 3

    Heat a non-stick skillet over medium-high heat and add the sesame oil.

  • 4

    Add the chicken breast to the skillet and cook for about 5-6 minutes per side until fully cooked and golden brown. Remove from the pan and let it rest before slicing.

  • 5

    In the same skillet, add the minced garlic and grated ginger. Sauté for 30 seconds until fragrant.

  • 6

    Add the sliced red bell pepper, julienned carrot, and cucumber to the skillet. Sauté for 2-3 minutes until they begin to soften but retain their crunch.

  • 7

    Combine the cooked soba noodles with the sautéed vegetables in a large bowl. Drizzle the low sodium soy sauce over the mixture and toss to combine.

  • 8

    Thinly slice the rested chicken breast and place it on top of the noodle and vegetable mixture. Garnish with chopped green onion and serve immediately.