NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1.5 oz brown rice ramen noodles

1 cup chicken bone broth

1 tbsp coconut aminos

1 tsp chili garlic sauce

0.5 tsp toasted sesame oil

1 tsp avocado oil

1 clove garlic

1 tsp fresh ginger

1 cup baby bok choy

0.25 cup carrots

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Slice the chicken breast into thin, bite-sized strips and season with sea salt and black pepper.

• 2

  Heat the avocado oil in a medium pot over medium-high heat. Add the chicken and sear until golden and cooked through, about 5-6 minutes. Remove chicken from the pot and set aside.

• 3

  In the same pot, add the minced garlic and grated fresh ginger. Sauté for 30 seconds until fragrant.

• 4

  Pour in the chicken bone broth, coconut aminos, and chili garlic sauce. Bring the liquid to a gentle boil.

• 5

  Add the dry brown rice ramen noodles and shredded carrots to the boiling broth. Cook for 3 minutes.

• 6

  Stir in the chopped baby bok choy and simmer for an additional 1-2 minutes until the noodles are tender and the greens are wilted.

• 7

  Return the cooked chicken to the pot and stir in the toasted sesame oil.

• 8

  Pour the ramen into a deep bowl and serve immediately while hot.