NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.25 oz brown rice ramen noodles

1 tbsp natural peanut butter

1 tbsp coconut aminos

1 tsp fresh ginger

1 clove garlic

1 cup bok choy

0.25 cup carrots

0.5 tsp toasted sesame oil

1 tbsp lime juice

0.25 tsp red pepper flakes

1 tbsp water

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Bring a pot of water to a boil and cook the brown rice ramen noodles according to package directions, then drain and set aside.

• 2

  In a small bowl, whisk together the peanut butter, coconut aminos, minced ginger, minced garlic, lime juice, red pepper flakes, and water until smooth.

• 3

  Heat the sesame oil in a large skillet over medium-high heat.

• 4

  Season the cubed chicken with sea salt and black pepper, then add to the skillet and cook until golden brown and cooked through.

• 5

  Add the chopped bok choy and shredded carrots to the skillet, sautéing for 2-3 minutes until the vegetables are slightly tender.

• 6

  Reduce the heat to low, add the cooked noodles and the peanut sauce to the skillet, and toss everything together until well-coated and warm.