NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 oz sweet potato glass noodles

1 cup fresh spinach

0.5 cup carrots

0.5 cup shiitake mushrooms

0.25 cup yellow onion

1 tbsp coconut aminos

1 tsp toasted sesame oil

1 clove garlic

0.5 tsp fresh ginger

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

PREPARATION

• 1

  In a medium pot, bring 4 cups of water to a gentle simmer. Add the chicken breast and poach for 12-15 minutes until the internal temperature reaches 165°F. Remove, let rest, and then slice into thin strips.

• 2

  While the chicken poaches, boil a separate pot of water and cook the sweet potato glass noodles for 6-7 minutes until translucent and chewy. Drain and rinse with cold water to prevent sticking.

• 3

  In a large skillet over medium heat, add the toasted sesame oil. Sauté the sliced onions, julienned carrots, and shiitake mushrooms for 4-5 minutes until softened.

• 4

  Add the minced garlic and grated ginger to the skillet, stirring for 30 seconds until fragrant.

• 5

  Toss in the fresh spinach and cook just until wilted.

• 6

  Add the cooked noodles and sliced chicken to the skillet. Pour in the coconut aminos and season with sea salt and black pepper.

• 7

  Toss everything together for 2 minutes to ensure the noodles are well-coated and heated through.

• 8

  Transfer to a bowl and garnish with sesame seeds before serving.