dinner · lunch · Thai-inspired
Coconut Lime Chicken & Brussels Sprout Noodle Bowls
A creamy noodle bowl with chicken breast, brussels sprout, and a coconut lime finish.
From our kitchen · nutrition not calculated
Ingredient estimate uses ordinary-brand U.S. average prices; local prices, sales, and package sizes vary.
Nutrition is not shown until ingredient masses, cooking yields, and nutrient-retention assumptions are verified.
Ingredients
For 4 servings
- 1½ lb chicken breast, cut into pieces
- 4 cups brussels sprout, halved
- 1 tbsp olive oil
- ½ tsp salt
- 1 cup coconut milk
- 2 tbsp lime juice
- 1 tbsp ginger, grated
- 12 oz wheat noodle
Equipment
Large pot + Wok
How to make it
- 1
Cook the wheat noodle according to the package directions; drain.
- 2
Heat the olive oil in a wok; cook the chicken breast and brussels sprout with salt. Cook the chicken breast until the center reaches 165°F.
- 3
Add the coconut milk, lime juice, ginger and wheat noodle; toss until evenly coated and hot.
Storage & leftovers
Refrigerate in a covered container within 2 hours and use within 4 days.
Reheat leftovers to 165°F throughout.
Dietary & allergen notes
Suitable for: dairy-free, egg-free, peanut-free, sesame-free, soy-free, tree-nut-free.
Contains wheat. Packaged ingredients can vary, so check labels and cross-contact information.