NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken Breast

1 oz Rice Noodles (dry)

1 cup Low Sodium Chicken Broth

1/2 medium Carrot, chopped

1/4 cup Red Bell Pepper, chopped

1/4 cup Zucchini, chopped

1 cup Spinach

1/4 cup Onion, diced

1 Garlic clove, minced

1 tbsp Sriracha Sauce

1 tbsp Lime Juice

1 tbsp Fresh Cilantro (chopped)

PREPARATION

• 1

  Bring the chicken broth to a simmer in a medium saucepan over medium heat.

• 2

  Add the diced onion and minced garlic, sautéing until fragrant, about 2 minutes.

• 3

  Stir in the chopped carrot, red bell pepper, and zucchini. Let them simmer for 3-4 minutes until slightly tender.

• 4

  Add the rice noodles and simmer according to package instructions until just cooked, about 3-4 minutes.

• 5

  Meanwhile, season the chicken breast with salt and pepper. Grill or pan-sear the chicken over medium-high heat until fully cooked, about 5-6 minutes per side, then slice into strips.

• 6

  Stir in the spinach and allow it to wilt into the soup.

• 7

  Mix in the sriracha sauce and lime juice, taste and adjust seasoning as needed.

• 8

  Ladle the soup into bowls, top with grilled chicken slices, and garnish with fresh chopped cilantro before serving.