Hearty Lean Chicken Spicy Sriracha Ramen with Crisp Vegetables

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

Hearty Lean Chicken Spicy Sriracha Ramen with Crisp Vegetables

YOUR SOLIN GENERATED RECIPE

Hearty Lean Chicken Spicy Sriracha Ramen with Crisp Vegetables

Enjoy a warming bowl of spicy sriracha-infused ramen, featuring tender lean chicken breast and crisp, colorful vegetables. This balanced bowl brings together the zing of sriracha, the savory depth of chicken broth, and a medley of fresh greens, peppers, and carrots for a satisfying meal that energizes without weighing you down.

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NUTRITION

417kcal
Protein
39.2g
Fat
10.9g
Carbs
38.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (cooked, roasted)

35 g Dry Ramen Noodles

1 cup Low Sodium Chicken Broth

1 tbsp Sriracha Sauce

1/4 cup sliced Red Bell Pepper

1/2 cup chopped Bok Choy

1/4 cup julienned Carrot

2 tbsp chopped Green Onions

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PREPARATION

  • 1

    Bring the chicken broth to a simmer in a small pot.

  • 2

    Thinly slice the cooked chicken breast into bite-sized pieces.

  • 3

    Add the dry ramen noodles to the simmering broth and cook for 2-3 minutes until slightly softened.

  • 4

    Stir in the sriracha sauce, followed by the red bell pepper, bok choy, and carrots. Let them simmer for an additional 1-2 minutes to keep their crisp texture.

  • 5

    Fold in the sliced chicken and warm through.

  • 6

    Garnish with chopped green onions before serving. Adjust sriracha to taste if extra heat is desired.

Hearty Lean Chicken Spicy Sriracha Ramen with Crisp Vegetables

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

Hearty Lean Chicken Spicy Sriracha Ramen with Crisp Vegetables

YOUR SOLIN GENERATED RECIPE

Hearty Lean Chicken Spicy Sriracha Ramen with Crisp Vegetables

Enjoy a warming bowl of spicy sriracha-infused ramen, featuring tender lean chicken breast and crisp, colorful vegetables. This balanced bowl brings together the zing of sriracha, the savory depth of chicken broth, and a medley of fresh greens, peppers, and carrots for a satisfying meal that energizes without weighing you down.

NUTRITION

417kcal
Protein
39.2g
Fat
10.9g
Carbs
38.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (cooked, roasted)

35 g Dry Ramen Noodles

1 cup Low Sodium Chicken Broth

1 tbsp Sriracha Sauce

1/4 cup sliced Red Bell Pepper

1/2 cup chopped Bok Choy

1/4 cup julienned Carrot

2 tbsp chopped Green Onions

PREPARATION

  • 1

    Bring the chicken broth to a simmer in a small pot.

  • 2

    Thinly slice the cooked chicken breast into bite-sized pieces.

  • 3

    Add the dry ramen noodles to the simmering broth and cook for 2-3 minutes until slightly softened.

  • 4

    Stir in the sriracha sauce, followed by the red bell pepper, bok choy, and carrots. Let them simmer for an additional 1-2 minutes to keep their crisp texture.

  • 5

    Fold in the sliced chicken and warm through.

  • 6

    Garnish with chopped green onions before serving. Adjust sriracha to taste if extra heat is desired.