Lean Chicken Spicy Sriracha Ramen with Fresh Vegetables

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

Lean Chicken Spicy Sriracha Ramen with Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Lean Chicken Spicy Sriracha Ramen with Fresh Vegetables

Savor a vibrant bowl of lean chicken ramen loaded with crisp fresh vegetables and a kick of spicy sriracha. This dish offers a harmonious blend of textures and flavors, combining tender grilled chicken, hearty whole wheat ramen, and nutrient-packed veggies in a light, aromatic chicken broth.

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NUTRITION

397kcal
Protein
42.0g
Fat
6.3g
Carbs
50.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Low Sodium Chicken Broth

1 serving Whole Wheat Ramen Noodles

1 cup Spinach

1/2 cup julienned Carrot

1/4 medium Red Bell Pepper

1 tsp Sriracha Sauce

2 tbsp chopped Green Onions

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PREPARATION

  • 1

    Preheat a grill pan over medium-high heat. Season the chicken breast lightly with salt and pepper if desired.

  • 2

    Grill the chicken breast for about 5-6 minutes on each side until fully cooked, then let it rest and slice into strips.

  • 3

    In a medium saucepan, bring the low sodium chicken broth to a simmer. Add the whole wheat ramen noodles and cook according to package instructions, usually for 3-4 minutes.

  • 4

    During the last minute of cooking, add the fresh spinach, julienned carrot, and red bell pepper to the broth, allowing the vegetables to soften slightly but retain crunch.

  • 5

    Stir in the sriracha sauce and mix well to evenly distribute the spice.

  • 6

    Assemble the bowl by adding the cooked noodles and vegetables, then topping with the grilled chicken slices.

  • 7

    Garnish with chopped green onions before serving.

Lean Chicken Spicy Sriracha Ramen with Fresh Vegetables

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

Lean Chicken Spicy Sriracha Ramen with Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Lean Chicken Spicy Sriracha Ramen with Fresh Vegetables

Savor a vibrant bowl of lean chicken ramen loaded with crisp fresh vegetables and a kick of spicy sriracha. This dish offers a harmonious blend of textures and flavors, combining tender grilled chicken, hearty whole wheat ramen, and nutrient-packed veggies in a light, aromatic chicken broth.

NUTRITION

397kcal
Protein
42.0g
Fat
6.3g
Carbs
50.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Low Sodium Chicken Broth

1 serving Whole Wheat Ramen Noodles

1 cup Spinach

1/2 cup julienned Carrot

1/4 medium Red Bell Pepper

1 tsp Sriracha Sauce

2 tbsp chopped Green Onions

PREPARATION

  • 1

    Preheat a grill pan over medium-high heat. Season the chicken breast lightly with salt and pepper if desired.

  • 2

    Grill the chicken breast for about 5-6 minutes on each side until fully cooked, then let it rest and slice into strips.

  • 3

    In a medium saucepan, bring the low sodium chicken broth to a simmer. Add the whole wheat ramen noodles and cook according to package instructions, usually for 3-4 minutes.

  • 4

    During the last minute of cooking, add the fresh spinach, julienned carrot, and red bell pepper to the broth, allowing the vegetables to soften slightly but retain crunch.

  • 5

    Stir in the sriracha sauce and mix well to evenly distribute the spice.

  • 6

    Assemble the bowl by adding the cooked noodles and vegetables, then topping with the grilled chicken slices.

  • 7

    Garnish with chopped green onions before serving.