NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1.5 oz Brown rice ramen noodles

2 cup Chicken bone broth

1 tbsp Sriracha

1 tbsp Tamari

1 tsp Fresh ginger

1 clove Garlic

1 cup Baby bok choy

0.5 cup Shiitake mushrooms

0.5 tsp Toasted sesame oil

1 stalk Green onion

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  In a large pot, heat the toasted sesame oil over medium heat and sauté the minced garlic and grated ginger until fragrant.

• 2

  Pour in the chicken bone broth, tamari, and sriracha, bringing the liquid to a gentle simmer.

• 3

  Add the whole chicken breast to the broth and poach for 12 to 15 minutes until fully cooked, then remove and slice into thin strips.

• 4

  While the chicken cooks, prepare the brown rice ramen noodles in a separate pot of boiling water according to package directions and drain.

• 5

  Add the sliced shiitake mushrooms and chopped baby bok choy to the simmering broth for 3 minutes until the vegetables are tender yet vibrant.

• 6

  Divide the noodles into bowls, ladle the broth and vegetables over them, top with the sliced chicken, and garnish with sliced green onions.