NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1.5 oz brown rice ramen noodles

1.5 cup chicken bone broth

1 cup baby bok choy

0.5 cup shiitake mushrooms

1 tsp toasted sesame oil

1 tbsp tamari

1 tsp fresh ginger

1 clove garlic

1 tbsp scallions

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Heat the toasted sesame oil in a skillet over medium-high heat and sear the chicken until golden and cooked through, then slice into thin strips.

• 3

  In a medium pot, combine the chicken bone broth, tamari, grated fresh ginger, and minced garlic, bringing the mixture to a gentle simmer.

• 4

  Add the dry brown rice ramen noodles to the simmering broth and cook according to the package directions, typically about 3 to 4 minutes.

• 5

  During the final 2 minutes of the noodle cooking time, add the chopped baby bok choy and sliced shiitake mushrooms to the pot to lightly soften.

• 6

  Transfer the noodles, vegetables, and broth into a large serving bowl.

• 7

  Top the bowl with the sliced chicken breast and garnish with fresh scallions before serving hot.