A light and healthy low-calorie chicken noodle dish featuring lean chicken breast, whole wheat noodles, and fresh vegetables, perfect for a nutritious and satisfying meal.
8 ounces whole wheat spaghetti noodles
1 pound skinless, boneless chicken breast, thinly sliced
1 tablespoon olive oil
2 cloves garlic, minced
1 medium carrot, julienned
1 medium zucchini, julienned
1 cup broccoli florets
3 green onions, thinly sliced
2 tablespoons low-sodium soy sauce
1 tablespoon fresh ginger, grated
1/2 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes
1/4 cup low-sodium chicken broth
1 tablespoon fresh lemon juice
Cook the whole wheat spaghetti noodles according to package instructions until al dente. Drain and set aside.
Heat olive oil in a large non-stick skillet or wok over medium-high heat.
Add the minced garlic and grated ginger to the skillet and sauté for 30 seconds until fragrant.
Add the thinly sliced chicken breast to the skillet. Cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through and no longer pink.
Add the julienned carrot, zucchini, and broccoli florets to the skillet. Stir-fry for 4-5 minutes until the vegetables are tender-crisp.
Pour in the low-sodium chicken broth, low-sodium soy sauce, black pepper, and crushed red pepper flakes. Stir well to combine and cook for another 2 minutes.
Add the cooked noodles and sliced green onions to the skillet. Toss everything together gently to combine and heat through.
Remove from heat and stir in the fresh lemon juice.
Divide the chicken noodles evenly among four plates and serve immediately.