NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken Breast

2 oz Whole Wheat Ramen Noodles

1 cup Low Sodium Chicken Broth

1 cup Broccoli

1 medium Carrot

1/2 medium Red Bell Pepper

1 tsp Sriracha Sauce

2 cloves Garlic

1 tsp Fresh Ginger

PREPARATION

• 1

  Thinly slice the chicken breast into bite-sized pieces. Mince the garlic and grate the fresh ginger.

• 2

  Chop the broccoli into florets and slice the carrot and red bell pepper into thin strips.

• 3

  In a medium saucepan, bring the low sodium chicken broth to a simmer and add the garlic and ginger to infuse flavor.

• 4

  Add the chicken pieces to the simmering broth and cook for 4-5 minutes until just cooked through.

• 5

  Meanwhile, cook the whole wheat ramen noodles according to package instructions until al dente. Drain and set aside.

• 6

  Add the chopped vegetables to the broth with chicken and simmer for an additional 2-3 minutes until they are tender yet crisp.

• 7

  Stir in the sriracha sauce for a spicy kick.

• 8

  Divide the noodles between bowls, then ladle the hot broth, chicken, and vegetables over the noodles.

• 9

  Garnish with any additional sriracha or fresh herbs if desired and serve immediately.