Paleo chicken ramen With Mushrooms and Spinach: so good, you won't believe it's healthy!
Have you ever been out of ideas for what to make for dinner? Been in a rut where you just can't seem to come up with anything new or interesting? This 30-minute Paleo chicken ramen is the perfect meal to solve both of those issues. It's simple to make, and it's loaded with flavor and healthy ingredients. Whether you're on a paleo diet or not, this dish is sure to please. So next time you find yourself scratching your head over what to make for dinner, give this recipe a try - you won't be disappointed!
- 4 boneless, skinless chicken thighs
- 1 tsp Chinese five-spice powder
- 1⁄4 tsp salt
- 1⁄4 tsp pepper
- 8 cups low-sodium chicken broth
- 2 tsp minced fresh ginger
- 2 cloves garlic, peeled and thinly sliced
- 4 ounces mushrooms, stems removed and sliced
- 1 10.7-ounce package zucchini noodles
- 2 tsp coconut aminos
- 5 ounces baby spinach, roughly chopped
- 2 hard-cooked eggs, halved Sliced scallions
- Crushed red pepper (optional)
- Preheat broiler. Rub chicken with five-spice powder and season with salt and pepper. Arrange chicken on a foil- lined baking sheet. Broil 4 to 5 inches from the heat for 8 to 10 minutes or until cooked through (170°F), turning once halfway through cook time. Let stand 10 minutes. Slice and set aside.
- Meanwhile, combine broth, ginger, and garlic in a large saucepan. Bring to boiling.Reduce heat and add mushrooms. Simmer, uncovered, 2 minutes. Add zucchini noodles and simmer 1 minute. Remove pan from heat. Add spinach and stir just until wilted. Stir in chicken and coconut aminos.
- Divide among four bowls. Top with hard-cooked egg halves and scallions. Sprinkle with crushed red pepper, if using.