NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1.5 oz Brown rice ramen noodles

2 cup Low sodium chicken broth

1 tbsp Sriracha

1 tbsp Tamari

1 tsp Toasted sesame oil

1 cup Baby bok choy

0.5 cup Shiitake mushrooms

1 tsp Fresh ginger

1 clove Garlic

1 tbsp Green onions

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Season the chicken breast with sea salt and black pepper on both sides.

• 2

  Heat the toasted sesame oil in a medium pot over medium-high heat and sear the chicken until golden brown, about 4 minutes per side, then remove and set aside.

• 3

  In the same pot, add the minced garlic and grated fresh ginger, sautéing for 1 minute until fragrant.

• 4

  Pour in the chicken broth, tamari, and sriracha, bringing the mixture to a gentle boil before reducing to a simmer.

• 5

  Add the sliced shiitake mushrooms and baby bok choy to the broth and cook for 3 minutes until the vegetables are tender.

• 6

  Add the brown rice ramen noodles to the pot and cook for 3 to 4 minutes until softened.

• 7

  Slice the seared chicken into thin strips, place them back into the soup, and serve garnished with fresh green onions.