Pan-Seared Chicken and Noodles with Crunchy Bean Sprouts

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

Pan-Seared Chicken and Noodles with Crunchy Bean Sprouts

YOUR SOLIN GENERATED RECIPE

Pan-Seared Chicken and Noodles with Crunchy Bean Sprouts

Enjoy a vibrant plate of pan-seared chicken accompanied by hearty whole wheat egg noodles tossed with fresh, crunchy bean sprouts. This dish is accented with aromatic garlic, scallions, and a splash of low-sodium soy sauce, delivering a perfect balance of tender protein, satisfying carbs, and a hint of savory umami. A light drizzle of olive oil and a sprinkle of sesame seeds finish this meal, making it as delightful to the palate as it is nutritious.

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NUTRITION

434kcal
Protein
38.2g
Fat
9.9g
Carbs
50.9g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

2 ounces dry Whole Wheat Egg Noodles

1 cup Bean Sprouts

1 teaspoon Olive Oil

1 clove Garlic

2 stalks Green Onions

1 tablespoon Low-Sodium Soy Sauce

1 teaspoon Sesame Seeds

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PREPARATION

  • 1

    Cook the whole wheat egg noodles according to package instructions until al dente, then drain and set aside.

  • 2

    Pat the chicken breast dry and season lightly with salt and pepper.

  • 3

    Heat the olive oil in a non-stick pan over medium-high heat; add the minced garlic and sauté until fragrant.

  • 4

    Place the chicken breast in the pan, cooking for about 5-6 minutes per side until the internal temperature reaches 165°F; remove and let rest before slicing into strips.

  • 5

    In the same pan, add the bean sprouts and chopped green onions, tossing quickly for about 1-2 minutes; avoid overcooking to maintain their crunch.

  • 6

    Return the sliced chicken to the pan along with the cooked noodles. Drizzle with low-sodium soy sauce and toss to combine all ingredients evenly.

  • 7

    Plate the dish, and garnish with a sprinkle of sesame seeds. Serve immediately and enjoy the mix of textures and flavors.

Pan-Seared Chicken and Noodles with Crunchy Bean Sprouts

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

Pan-Seared Chicken and Noodles with Crunchy Bean Sprouts

YOUR SOLIN GENERATED RECIPE

Pan-Seared Chicken and Noodles with Crunchy Bean Sprouts

Enjoy a vibrant plate of pan-seared chicken accompanied by hearty whole wheat egg noodles tossed with fresh, crunchy bean sprouts. This dish is accented with aromatic garlic, scallions, and a splash of low-sodium soy sauce, delivering a perfect balance of tender protein, satisfying carbs, and a hint of savory umami. A light drizzle of olive oil and a sprinkle of sesame seeds finish this meal, making it as delightful to the palate as it is nutritious.

NUTRITION

434kcal
Protein
38.2g
Fat
9.9g
Carbs
50.9g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

2 ounces dry Whole Wheat Egg Noodles

1 cup Bean Sprouts

1 teaspoon Olive Oil

1 clove Garlic

2 stalks Green Onions

1 tablespoon Low-Sodium Soy Sauce

1 teaspoon Sesame Seeds

PREPARATION

  • 1

    Cook the whole wheat egg noodles according to package instructions until al dente, then drain and set aside.

  • 2

    Pat the chicken breast dry and season lightly with salt and pepper.

  • 3

    Heat the olive oil in a non-stick pan over medium-high heat; add the minced garlic and sauté until fragrant.

  • 4

    Place the chicken breast in the pan, cooking for about 5-6 minutes per side until the internal temperature reaches 165°F; remove and let rest before slicing into strips.

  • 5

    In the same pan, add the bean sprouts and chopped green onions, tossing quickly for about 1-2 minutes; avoid overcooking to maintain their crunch.

  • 6

    Return the sliced chicken to the pan along with the cooked noodles. Drizzle with low-sodium soy sauce and toss to combine all ingredients evenly.

  • 7

    Plate the dish, and garnish with a sprinkle of sesame seeds. Serve immediately and enjoy the mix of textures and flavors.