Curry Chicken Ramen Bowls
Ingredients
- 1 (10-oz) pkg shredded carrots
- 4 cloves garlic, minced
- 1 Tbsp vegetable oil
- 3 cups low-sodium chicken broth
- 1 (13.66-oz) can unsweetened coconut milk
- 1 (12-oz) pkg broccoli florets
- 2 (3-oz) pkg ramen noodles, coarsely broken
- 1 Tbsp curry powder
- 3 cups chopped or shredded rotisserie chicken
- ½ cup roasted, lightly salted peanuts
Instructions
- Cook carrots and garlic in hot oil in a Dutch oven over medium heat 5 minutes, stirring occasionally.
- Stir in broth, coconut milk, broccoli, ramen with seasoning packets, and curry powder. Bring to a boil. Reduce heat, and simmer, covered, 3 minutes.
- Stir in chicken; cook 2 to 3 minutes. Sprinkle with nuts.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
491
|
491
|
| Fat (g) | 27 | 27 |
| Sat. Fat (g) | 13 | 13 |
| Protein (g) | 31 | 31 |
| Carb (g) | 31 | 31 |
| Fiber (g) | 4 | 4 |
| Sodium (mg) | 890 | 890 |
| T. Sugs (g) | 6 | 6 |
| A. Sugs (g) | 0 | 0 |
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