High-Protein Asian Breakfast Bowl 45

Ingredients

• 8 oz chicken breast
• 4 oz whole wheat noodles
• 1 teaspoon olive oil
• 2 cloves garlic
• 1 teaspoon fresh ginger
• 2 tablespoons natural peanut butter
• 1.5 tablespoons low-sodium soy sauce
• 1 teaspoon sriracha sauce
• 1 tablespoon lime juice
• 2 tablespoons water
• 0.5 red bell pepper
• 0.5 carrot
• 0.5 cups snap peas
• 1 tablespoon cilantro
• 1 teaspoon toasted sesame seeds

Instructions

1. 1.Cook whole wheat noodles according to package instructions until al dente. Drain and set aside.
2. 2.Heat 1 teaspoon of olive oil in a non-stick skillet over medium heat. Add diced chicken breast and cook until no longer pink, about 6-8 minutes.
3. 3.Add minced garlic and grated ginger to the chicken; sauté for 1-2 minutes until fragrant.
4. 4.In a small bowl, whisk together peanut butter, low-sodium soy sauce, sriracha sauce, lime juice, and a splash of water to loosen the sauce.
5. 5.Add sliced bell peppers, shredded carrots, and snap peas to the skillet; stir-fry for 3-4 minutes until vegetables are tender-crisp.
6. 6.Pour the peanut sauce into the skillet and toss everything together to coat evenly. Cook for 1-2 minutes until heated through.
7. 7.Combine the noodles with the chicken and vegetable mixture, tossing gently to incorporate.
8. 8.Serve garnished with chopped cilantro and toasted sesame seeds.