NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken Breast

1 oz Rice Noodles (dry)

1 cup Chicken Broth

1/2 medium Bell Pepper

1 small Carrot

1 cup Spinach

1/4 medium Onion

1 clove Garlic

1/2 teaspoon Olive Oil

1 tablespoon Sriracha Sauce

PREPARATION

• 1

  Slice the chicken breast into thin strips to allow for quick cooking.

• 2

  Prepare the vegetables: dice the bell pepper, peel and thinly slice the carrot, finely chop the onion, and mince the garlic.

• 3

  In a medium pot, heat the olive oil over medium heat. Sauté the chopped onion and garlic until translucent and fragrant.

• 4

  Add the chicken strips to the pot and cook until lightly browned on all sides.

• 5

  Pour in the chicken broth and bring to a simmer. Add the carrots and bell pepper, and let simmer for about 5 minutes until slightly tender.

• 6

  Stir in the rice noodles and cook according to package instructions, usually about 3-4 minutes until tender.

• 7

  Add the spinach and drizzle in the Sriracha sauce. Simmer for another minute until the spinach wilts.

• 8

  Taste and adjust seasoning if needed, then serve hot.