NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken Breast

2 oz Whole Wheat Noodles (dry)

1 cup Broccoli Florets

1 medium Red Bell Pepper

1 medium Carrot

1 tsp Sesame Oil

1 tbsp Low-Sodium Soy Sauce

1 tbsp Sesame Seeds

2 cloves Garlic

1 tsp Ginger

PREPARATION

• 1

  Start by cooking the whole wheat noodles according to package instructions until al dente. Drain and set aside.

• 2

  Season the chicken breast with a pinch of salt and pepper. Grill or sauté over medium heat until fully cooked, about 6-7 minutes per side. Once cooked, slice into strips.

• 3

  While the chicken is cooking, prepare the vegetables. Chop broccoli into small florets, slice the red bell pepper into thin strips, and julienne the carrot.

• 4

  In a large skillet or wok, heat the sesame oil over medium heat. Add the minced garlic (from 2 cloves) and grated ginger (1 tsp) and sauté until fragrant, about 30 seconds.

• 5

  Add the chopped vegetables to the skillet and stir-fry for 3-4 minutes until they begin to soften but remain crisp.

• 6

  Add the cooked noodles to the skillet along with the low-sodium soy sauce. Toss the noodles and vegetables together ensuring they are well coated with the sauce and aromatics.

• 7

  Plate the noodle and vegetable mixture and top with the sliced chicken breast.

• 8

  Finish by sprinkling with sesame seeds for an added crunch and nutty flavor. Serve immediately.