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Servings: 2, Prep Time: 10 min, Cook Time: 30 min
Ingredients
- 3 tbsp [45 g] White Miso
- 3 head [255 g] Baby Bok Choy (trim bottom)
- 16 oz [448 g] Skinless Chicken Breast
- 1 cup [240 ml] Organic Chicken Bone Broth
- 1 piece [70 g] Ramen Noodles ( brown ride and milt)
- 1 Dash [1 g] Himalayan Pink Salt
- 1 dash [0.1 g] Black Pepper
- 1 tbsp [9 g] Sesame Seeds
- 0.25 cup [28 g] Almond Flour
- 1 tbsp [5 g] Red Pepper Flakes
- 1 small [43 g] Shallot (chopped)
- 1 slices [11 g] Ginger
- 3 clove [9 g] Garlic
- 1 cup [237 g] Water
- 1 tbsp [14 g] Avocado Oil
Directions
- Season the chicken with salt, pepper, and sesame seeds, then pound or tenderize the chicken into thin pieces.
- Coat the chicken with almond flour.
- Heat half of the avocado oil in a pan over medium-high heat.
- Add the chicken and cook for about 7 minutes on each side. Set aside to cool.
- While the chicken is cooking, heat the remaining avocado oil in a large pot over medium heat. Add the shallot, garlic, and ginger, and cook for about 3 minutes until fragrant.
- Add chicken bone broth, red pepper flakes, white miso, and water to the pot. Increase the heat to high.
- Bring the liquid to a boil, then add the bok choy and ramen noodles. Decrease the heat to low and let simmer for 15-20 minutes.
- Slice the cooled chicken into pieces.
- Divide the ramen and broth into 4 serving bowls (or containers for leftovers) and top with the sliced chicken. If saving portions for leftovers, wrap the chicken separately in aluminum foil to easily reheat in the oven and keep it crispy.
Nutrition Info
Calories: 337, Fat: 10g, Carbs: 23g, Protein: 35g, Fiber: 5g
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