Italian Chicken Ramen Bowl with Parmesan Broth

Ingredients

• 12 oz boneless, skinless chicken breast
• 4 oz ramen noodles (discard seasoning packets)
• 4 cups fresh spinach
• 1 tbsp olive oil
• 3 cloves garlic
• 1/2 medium yellow onion
• 4 cups chicken broth
• 1/3 cup parmesan cheese, finely grated
• 1 tbsp lemon juice
• 1 tsp lemon zest(optional)
• 1/2 tsp salt(optional)
• 1/4 tsp black pepper(optional)
• 1/4 tsp red pepper flakes(optional)

Instructions

1. 1

   Prep (10 minutes): Dice the onion and mince the garlic. Cut the chicken into bite-size pieces. Grate the parmesan and zest the lemon if using.

2. 2

   Cook the chicken broth (about 10 minutes): Heat olive oil in a pot over medium heat. Add onion and cook until softened, 3–4 minutes. Add garlic and cook 30 seconds. Add chicken, broth, salt, pepper, and red pepper flakes (if using). Bring to a gentle simmer and cook until the chicken is cooked through, about 6–7 minutes.

3. 3

   Cook the ramen (about 5 minutes): Add ramen noodles to the simmering broth and cook until tender, about 3–5 minutes (follow package timing).

4. 4

   Sauté the spinach (about 3 minutes): In the last 1–2 minutes of noodle cooking, add spinach to the pot and stir until wilted.

5. 5

   Finish and serve (about 2 minutes): Turn off heat. Stir in parmesan until slightly melted. Drizzle with lemon juice and add lemon zest if using. Divide into bowls and serve immediately.