Bowl meals are hot right now, and for a good reason, your meal is combined in one place, it’s healthy and flavorful. This is my take on an Asian-flavored noodle bowl with chicken, but feel free to substitute any lean protein like shrimp, pork or steak. Any of those choices will taste great with this meal. Carbs, sugar and sodium are low, but with all the components, you’ll feel satisfied.
CHICKEN & VEGGIE NOODLE BOWL
Serves 2
1 cup gluten-free or whole wheat spaghetti
6 oz. boneless, skinless chicken breast
1 cup broccoli florets
1/2 cup julienned carrot strips
1/4 thinly sliced yellow onion
2 Tbsp. low-sodium soy sauce
2 Tbsp. stir fry sauce
1 cup no-salt-added chicken broth
1/4 cup sliced green onion
2 Tbsp. roasted peanuts
1. Cook spaghetti according to package directions, rinse, drain and set aside. Season chicken with pepper and parsley flakes. Saute chicken breast on med-high heat about 5 minutes on each side until browned. Add 3/4 cup water to pan and cover. Turn heat to low and simmer 7 minutes. Remove chicken to a plate and cover with aluminum foil. Save liquid to another bowl.
2. In same saute pan, spray with a little olive oil and stir fry broccoli, carrots and onion until slightly softened, about 5 minutes. While vegetables are cooking, fork chicken into bite-size pieces. Add chicken to skillet with vegetables. Add the saved liquid from cooking chicken, soy sauce, stir fry sauce and chicken broth. Stir together on medium until heated through. Divide the noodles into bowls and add the chicken mixture. Top with green onion and peanuts.