Lunch: Roasted Chicken and Mushroom Ramen Bowl

Succulent roast chicken and meaty mushrooms are hearty toppings for this simple but satisfying ramen noodle bowl.

This recipe includes superfoods such as:

Spinach

Health benefits of Roasted Chicken and Mushroom Ramen Bowl

Spinach is a nutrient-dense leafy green vegetable that is rich in vitamins A, C, and K, as well as iron, magnesium, and antioxidants. The high iron content in spinach helps combat anemia, which is common in women with PCOS. Magnesium helps reduce inflammation and improve insulin sensitivity. The antioxidants in spinach can help lower oxidative stress, which is beneficial for managing PCOS symptoms. Including spinach in your diet can support overall health and well-being.

Ingredients

4 boneless, skinless chicken thighs
2 tbsp. brown sugar
2 tbsp. soy sauce
2 qt. low-sodium chicken broth
1 piece ginger
12 oz. ramen noodles
6 oz. spinach
4 oz. shiitake mushrooms
1 tbsp. Asian sesame oil
Sliced green onions

Instructions

Preheat broiler, with oven rack 6 inches from heat. Toss chicken thighs with brown sugar and soy sauce; place on foil-lined baking sheet.
Broil 8 to 10 minutes or until cooked through, turning once. In pot, heat chicken broth and ginger to a boil. Cook ramen noodles.
During last 2 minutes as directed, stir in spinach, shiitake mushrooms, and Asian sesame oil. Cook 3 minutes. Divide among 4 bowls. Top with the chicken, sliced, and green onions.

Share Roasted Chicken and Mushroom Ramen Bowl