Whole30 Recipe: Southwest Chicken Noodle Bowl

Whole30 Recipe: Southwest Chicken Noodle Bowl

Posted by Chelsea Miller on

For the Whole30 lovers out there, the Fast & Easy cookbook is legit - delicious recipes with few ingredients that you can prep and cook quickly.

Whole30 Recipes Fast & Easy Cookbook

We made the Southwest Chicken Noodle Bowl using cilantro and green onions from our garden, then threw on some OMP Turmeric & Cumin Kraut and wow - such a great topping for this dish. We also subbed a little of the broth for some of the kraut brine for a little extra flavor and gut goodness.

Whole30 Recipe Southwest Chicken Noodle Bowl

Whole30 Recipe

Southwest Chicken Noodle Bowl

  • Serves 4
  • Prep 15 minutes
  • Cook 15 minutes
  • Total 30 minutes


  • 1 pound boneless, skinless chicken breast halves, thinly sliced
  • 1 tablespoon Whole3-compliant Southwest seasoning
  • 2 tablespoons extra virgin olive oil
  • 4 cups Whole30-compliant chicken broth
  • 1 large red and/or yellow bell pepper, chopped
  • 4 green onions, trimmed and cut diagonally into 1-inch pieces
  • 1 medium russet potato, peeled and spiralized
  • 1 cup fresh Whole30-compliant salsa
  • 2 tablespoons fresh lime juice
  • OMP Turmeric + Cumin Kraut (or sauerkraut of choice)


  1. Sprinkle the chicken all over with the Southwest seasoning. Heat 1 tablespoon of the olive oil in an extra-large skillet over medium-high heat. Add half the chicken and cook, stirring occasionally, until no longer pink on the outside, about 2 minutes (the chicken will not be cooked through.) Transfer the chicken to a plate. Add the remaining olive oil and chicken to the skillet. Cook the chicken until no longer pink, 2 to 3 minutes. Return all of the chicken to the skillet.
  2. Add the broth and bring to a boil. Stir in the bell peppers, green onions, and potato noodles and return to a boil. Reduce the heat and simmer, stirring occasionally, until the vegetables are tender and the chicken is cooked through, 3 minutes. Gently stir in the salsa and lime juice and serve.
  3. Top with your favorite OMP kraut - we love the Turmeric + Cumin Kraut with this one.

Olive My Pickle

Founded in 2010, Olive My Pickle began as a farmer’s market business in Jacksonville, Florida. Specializing in fermented and probiotic foods, the company’s product line has over 35 varieties of pickles, sauerkraut, kimchi, olives, vegetables and brines that ship nationwide.

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