The Fast & Easy cookbook is packed with delicious recipes that use a short ingredient list and come together quickly.
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.
Recipe
Southwest Chicken Noodle Bowl
- Serves 4
- Prep 15 minutes
- Cook 15 minutes
- Total 30 minutes
Ingredients
- 1 pound boneless, skinless chicken breast halves, thinly sliced
- 1 tablespoon Southwest seasoning
- 2 tablespoons extra virgin olive oil
- 4 cups 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 salsa
- 2 tablespoons fresh lime juice
- OMP Turmeric + Cumin Kraut (or sauerkraut of choice)
Preparation
- 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.
- 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.
- Top with your favorite OMP kraut - we love the Turmeric + Cumin Kraut with this one.
