Shortcut Chicken Ramen Recipe Is Healthy & Delicious (8 Ingredients) by Sarah Amona
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I really love shortcut recipes. And ramen noodles are still all the rage. Yes, you can eat ramen while on a healthy diet, and this easy chicken ramen recipe with vegetables is quick to make and will fill you up.
To make this shortcut recipe you will need just eight simple ingredients. Here is your short shopping list: boneless, skinless chicken breasts, a hardboiled egg, ramen noodles, zucchini, green onions, squash (I like yellow crookneck squash), low-sodium chicken broth and chicken bouillon granules. The chicken ramen soup cooks up in about 30 minutes.
Serve this easy high-protein chicken recipe for lunch or dinner. It makes one serving, but can easily be doubled, tripled or even quadrupled for families. Skip cooking the chicken and grab a rotisserie chicken at the store to same time.
Cuisine: Japanese / Asian
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 1
Ingredients
- 4 ounces boneless skinless chicken breast (or use rotisserie chicken)
- 1 hardboiled egg, peeled and sliced
- 3/4 cup healthy noodles or your favorite ramen noodles, cooked (I use Kibun healthy noodles)
- 1/2 cup cooked cubed zucchini
- 1/8 cup cooked cubed squash
- 2 cups low-sodium chicken broth
- 1/4 teaspoon chicken bouillon granules or 1/4 of a chicken bouillon cube
- 1/8 cup diced green onions
Here's how to make it:
- First prepare your chicken. I like to use my Instant Pot™ to cook chicken. It comes out perfectly every time. Cook on the poultry setting for 25 minutes. Dice up the chicken (or for a super-fast meal prep you can use rotisserie chicken breast).
- Rinse the healthy noodles in a colander under cold water thoroughly. Set aside. If using ramen noodles, cook according to package directions.
- Sauté the zucchini and squash in a pot with nonstick spray until lightly browned. Add the chicken broth, bouillon, chicken breast and noodles into the pot. Simmer on medium for 5 minutes. If you’d like to add a little heat, add 1 ounce of pickled jalapeños. I used 1/4 teaspoon of Better Than Bouillon vegetable flavor, but you can also use chicken bouillon.
- Pour into a bowl. Place the sliced egg on top and sprinkle with green onions.
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