NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast, boneless skinless

1.5 oz brown rice ramen noodles

2 cup low-sodium chicken broth

1 tbsp sriracha

1 tbsp coconut aminos

1 tsp toasted sesame oil

1 tsp fresh ginger, grated

1 clove garlic, minced

1 cup baby bok choy, chopped

0.25 cup scallions, sliced

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Heat the toasted sesame oil in a large pot over medium-high heat and sear the chicken until golden brown and cooked through, about 5-6 minutes per side.

• 3

  Remove the chicken from the pot, let it rest for 5 minutes, then slice into thin strips.

• 4

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

• 5

  Pour in the chicken broth, sriracha, and coconut aminos, stirring to combine and bringing the liquid to a gentle simmer.

• 6

  Add the brown rice ramen noodles and chopped baby bok choy to the simmering broth, cooking for 3-4 minutes until the noodles are tender.

• 7

  Divide the noodles and broth into a large bowl, top with the sliced chicken strips, and garnish with fresh scallions.