NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 oz brown rice ramen noodles

1.5 cup chicken bone broth

1 tbsp sriracha

1 tbsp tamari

1 tsp toasted sesame oil

1 cup baby bok choy

0.25 cup sliced scallions

1 tsp grated fresh ginger

1 clove minced garlic

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 medium pot over medium-high heat and sear the chicken until golden and cooked through.

• 3

  Remove the chicken from the pot, let it rest for 5 minutes, then slice it 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 bone broth, tamari, and sriracha, bringing the liquid to a gentle simmer.

• 6

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

• 7

  Transfer the soup and noodles to a large bowl, top with the sliced chicken, and garnish with fresh scallions.