Chicken and Green Bean Noodle Bowl
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 755
- Total Fat
- 38
- Saturated Fat
- 10
- Carbohydrates
- 69
- Dietary Fiber
- 8
- Sugar
- 22
- Protein
- 40
- Cholesterol
- 79
- Sodium
- 1339
- Total: 20 min
- Active: 20 min
Ingredients
1 1/2 pounds boneless, skinless chicken breasts (about 2 large breasts)
3 tablespoons honey
3 tablespoons toasted sesame oil
Kosher salt and freshly ground black pepper
Three 3-ounce packages instant ramen noodles, flavor packets discarded
3 tablespoons seasoned rice vinegar
One 14.5-ounce can cut green beans, well drained
2 cups shredded red cabbage
3/4 cup fresh mint or cilantro leaves (or a combination), roughly chopped
1 carrot, grated
1/4 cup chunky peanut butter
1 to 2 teaspoons sriracha
1/4 cup honey-roasted peanuts, chopped
Directions
- Preheat the broiler. Line a baking sheet with foil.
- Toss the chicken breasts with 1 tablespoon of the honey, 1 tablespoon of the sesame oil, 1/2 teaspoon salt and several grinds of black pepper in a medium bowl. Transfer the chicken to the prepared baking sheet and broil, flipping halfway, until cooked through, about 10 minutes.
- Meanwhile, bring a large pot of salted water to a boil. Cook the ramen for as long as specified on the package directions, then drain in a colander and set aside.
- Whisk 2 tablespoons of the rice vinegar with 1 tablespoon sesame oil in a large bowl. Add the green beans, cabbage, herbs and carrots and toss to coat.
- Whisk together the peanut butter, sriracha, 1/3 cup warm water, the remaining 2 tablespoons honey and remaining 1 tablespoon each sesame oil and vinegar in a large bowl until well combined. Season with salt. Add the noodles and toss to combine.
- Thinly slice the chicken. Divide the noodles among 4 bowls and top with the green bean slaw, chicken and peanuts.