Chicken-Edamame Noodle Bowls
Ingredients
- 10 oz rice noodles
- 1½ lb boneless, skinless chicken thighs, cubed
- 1 tsp garlic powder
- 2 Tbsp olive oil
- 2 cups frozen shelled edamame
- 1 (12-oz) pkg broccoli florets
- 6 Tbsp ponzu sauce
- ½ cup roasted, salted peanuts
Instructions
- Cook noodles according to package directions.
- Meanwhile, sprinkle chicken with garlic powder, and cook in hot oil 3 to 4 minutes or until starting to brown.
- Add edamame, broccoli, and ponzu sauce; cook 6 to 7 minutes or until chicken is done and vegetables are tender. Serve over noodles, and sprinkle with nuts.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
509
|
509
|
| Fat (g) | 18 | 18 |
| Sat. Fat (g) | 3 | 3 |
| Protein (g) | 33 | 33 |
| Carb (g) | 53 | 53 |
| Fiber (g) | 5 | 5 |
| Sodium (mg) | 767 | 767 |
Quick & Healthy Meal Plan
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