Roasted orange chicken ramen bowlsReviewed by our expert panel
- 1 bag fresh stir-fry vegetables (eg, broccoli, carrot, Brussel's sprouts, kale, chopped)
- olive spray oil
- pinch of salt
- 2 x 150g boneless skinless chicken breasts
- 2 tablespoons honey soy stir-fry sauce
- ½ orange, zest and juice
- 90g ramen noodles (or use egg noodles)
1 Preheat oven to 200°C. Line a large, rimmed baking tray with baking paper.
2 Place vegetables on baking tray in an even layer. Lightly spray with oil and toss to coat. Season with salt and pepper.
3 Make 2 openings in the vegetables for the chicken breasts. Add chicken breasts to vegetables and season with pepper. Drizzle half the stir-fry sauce and half the juice and the zest over chicken and brush to coat evenly (combine and reserve remaining sauce and juice for serving, if desired). Roast chicken and vegetables in oven for around 25 minutes, or until chicken is cooked through and vegetables are nicely roasted.
4 Meanwhile, cook noodles according to package instructions. Divide noodles between 2 serving bowls, discarding majority of the liquid. Top noodles with roasted vegetables and sliced orange chicken. Drizzle remaining orange sauce over, if desired.
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