Name: Soba and chicken with roasted vegetables
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Ingredients: 1.5 oz soba noodles; 5 oz boneless skinless chicken breast, thinly sliced; 5 oz broccoli, cut into small florets; 3/4 red bell pepper, sliced into strips; 1 tsp olive oil; 1 tbsp low sodium soy sauce; 1 1/2 tsp rice vinegar; 2 tsp fresh ginger, grated; 3/4 tsp honey; 1/4 tsp salt; 1/2 tsp black pepper; 5 cups water; 1/2 tsp sesame oil

Nutrition

Per serving

453 calories

Protein: 44g; 37% of calories
Carbs: 54g; 45% of calories
Fat: 10g; 19% of calories

Instructions

Prep 15 min · Cook 15 min

Preheat the oven to 400°F. On a half-sheet pan, toss the broccoli and bell pepper with the olive oil, salt, and half the black pepper. Roast for 10 minutes.
Toss the chicken slices with the rest of the black pepper and a splash of the soy sauce. Move the vegetables to the side and add the chicken to the pan. Roast for 10 minutes more. Done when opaque in the center, 165°F.
In a small bowl, whisk together the remaining soy sauce, rice vinegar, grated ginger, honey, and sesame oil.
Bring the water to a boil in a medium pot. Add the soba noodles and cook for 4 to 5 minutes until tender but still chewy. Reserve 3 tablespoons of the hot noodle water and whisk it into the dressing.
Drain the noodles and rinse briefly under warm water to remove surface starch. Toss the noodles, roasted chicken, and vegetables in the pot with the dressing until well coated.

Nutrition

Ingredients

Instructions

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