Chicken’s versatility makes it the perfect vehicle for spice and garnish—it’s also the best way to fit protein into a post-workout power meal. So finish your workout day strong by ending it with this tasty, muscle-building chicken breast. Nutrition (per serving) 518 calories; 52g protein; 54g carbs; 11g fat
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Makes 1 servings
Prep time 15 min.
Cook time 10 min.
Ingredients
1 cup cooked rice udon noodles* 1 1⁄2 tsp toasted sesame oil, divided 2 1⁄2 tsp chili garlic sauce 1⁄2 Tbsp lemon juice, freshly squeezed 6 oz chicken breast, cut into strips Olive oil spray 1⁄2 cup red onion, chopped 1 tsp garlic, freshly minced 1 cup asparagus, cut into 1-in pieces 8 medium fresh basil leaves, or to taste, slivered *You can swap in spelt, kamut, or other whole-grain udon, if you prefer.
How to make it
Cook the noodles while you prepare the other ingredients. Mix 1⁄2 tsp sesame oil, 2 tsp chili garlic sauce, and lemon juice in a small bowl. Set aside. Toss chicken in remaining 1⁄2 tsp chili garlic sauce. When the noodles are cooked, rinse in cold water, then in hot. Drain. Pour 1 tsp sesame oil into the bottom of a salad bowl, and spread evenly. Toss noodles on top. Heat large non-stick stir-fry pan or wok over medium-high heat until hot. Spray pan with oil spray. Add onion, garlic, and asparagus. Cook until onions are crisp-tender, and asparagus is bright green and warmed. Push veggies to edges of pan. Re-spray center of frying pan, and add chicken in a single layer. Cook until no longer pink inside, about 1-2 minutes per side. Push veggies back into center, mixing them with chicken. Toss in sauce mixture. Spoon the chicken and veggies over the noodles, and top with basil. Enjoy immediately.
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Chicken’s versatility makes it the perfect vehicle for spice and garnish—it’s also the best way to fit protein into a post-workout power meal. So finish your workout day strong by ending it with this tasty, muscle-building chicken breast.
Nutrition (per serving)
518 calories; 52g protein; 54g carbs; 11g fat
For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!
Makes 1 servings
Prep time 15 min.
Cook time 10 min.
Ingredients
1 cup cooked rice udon noodles* 1 1⁄2 tsp toasted sesame oil, divided 2 1⁄2 tsp chili garlic sauce 1⁄2 Tbsp lemon juice, freshly squeezed 6 oz chicken breast, cut into strips Olive oil spray 1⁄2 cup red onion, chopped 1 tsp garlic, freshly minced 1 cup asparagus, cut into 1-in pieces 8 medium fresh basil leaves, or to taste, slivered *You can swap in spelt, kamut, or other whole-grain udon, if you prefer.
How to make it
Cook the noodles while you prepare the other ingredients. Mix 1⁄2 tsp sesame oil, 2 tsp chili garlic sauce, and lemon juice in a small bowl. Set aside. Toss chicken in remaining 1⁄2 tsp chili garlic sauce. When the noodles are cooked, rinse in cold water, then in hot. Drain. Pour 1 tsp sesame oil into the bottom of a salad bowl, and spread evenly. Toss noodles on top. Heat large non-stick stir-fry pan or wok over medium-high heat until hot. Spray pan with oil spray. Add onion, garlic, and asparagus. Cook until onions are crisp-tender, and asparagus is bright green and warmed. Push veggies to edges of pan. Re-spray center of frying pan, and add chicken in a single layer. Cook until no longer pink inside, about 1-2 minutes per side. Push veggies back into center, mixing them with chicken. Toss in sauce mixture. Spoon the chicken and veggies over the noodles, and top with basil. Enjoy immediately.
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Makes 1 servings
Prep time 15 min.
Cook time 10 min.
Ingredients
1 cup cooked rice udon noodles* 1 1⁄2 tsp toasted sesame oil, divided 2 1⁄2 tsp chili garlic sauce 1⁄2 Tbsp lemon juice, freshly squeezed 6 oz chicken breast, cut into strips Olive oil spray 1⁄2 cup red onion, chopped 1 tsp garlic, freshly minced 1 cup asparagus, cut into 1-in pieces 8 medium fresh basil leaves, or to taste, slivered *You can swap in spelt, kamut, or other whole-grain udon, if you prefer.
How to make it
Cook the noodles while you prepare the other ingredients. Mix 1⁄2 tsp sesame oil, 2 tsp chili garlic sauce, and lemon juice in a small bowl. Set aside. Toss chicken in remaining 1⁄2 tsp chili garlic sauce. When the noodles are cooked, rinse in cold water, then in hot. Drain. Pour 1 tsp sesame oil into the bottom of a salad bowl, and spread evenly. Toss noodles on top. Heat large non-stick stir-fry pan or wok over medium-high heat until hot. Spray pan with oil spray. Add onion, garlic, and asparagus. Cook until onions are crisp-tender, and asparagus is bright green and warmed. Push veggies to edges of pan. Re-spray center of frying pan, and add chicken in a single layer. Cook until no longer pink inside, about 1-2 minutes per side. Push veggies back into center, mixing them with chicken. Toss in sauce mixture. Spoon the chicken and veggies over the noodles, and top with basil. Enjoy immediately.
Makes 1 servings
Prep time 15 min.
Cook time 10 min.
Prep time 15 min.
Cook time 10 min.
Prep time
15 min.
Cook time
10 min.
Ingredients
- 1 cup cooked rice udon noodles*
- 1 1⁄2 tsp toasted sesame oil, divided
- 2 1⁄2 tsp chili garlic sauce
- 1⁄2 Tbsp lemon juice, freshly squeezed
- 6 oz chicken breast, cut into strips
- Olive oil spray
- 1⁄2 cup red onion, chopped
- 1 tsp garlic, freshly minced
- 1 cup asparagus, cut into 1-in pieces
- 8 medium fresh basil leaves, or to taste, slivered
- *You can swap in spelt, kamut, or other whole-grain udon, if you prefer.
How to make it
Cook the noodles while you prepare the other ingredients. Mix 1⁄2 tsp sesame oil, 2 tsp chili garlic sauce, and lemon juice in a small bowl. Set aside. Toss chicken in remaining 1⁄2 tsp chili garlic sauce. When the noodles are cooked, rinse in cold water, then in hot. Drain. Pour 1 tsp sesame oil into the bottom of a salad bowl, and spread evenly. Toss noodles on top. Heat large non-stick stir-fry pan or wok over medium-high heat until hot. Spray pan with oil spray. Add onion, garlic, and asparagus. Cook until onions are crisp-tender, and asparagus is bright green and warmed. Push veggies to edges of pan. Re-spray center of frying pan, and add chicken in a single layer. Cook until no longer pink inside, about 1-2 minutes per side. Push veggies back into center, mixing them with chicken. Toss in sauce mixture. Spoon the chicken and veggies over the noodles, and top with basil. Enjoy immediately.
Cook the noodles while you prepare the other ingredients.
Mix 1⁄2 tsp sesame oil, 2 tsp chili garlic sauce, and lemon juice in a small bowl. Set aside. Toss chicken in remaining 1⁄2 tsp chili garlic sauce.
When the noodles are cooked, rinse in cold water, then in hot. Drain. Pour 1 tsp sesame oil into the bottom of a salad bowl, and spread evenly. Toss noodles on top.
Heat large non-stick stir-fry pan or wok over medium-high heat until hot. Spray pan with oil spray. Add onion, garlic, and asparagus. Cook until onions are crisp-tender, and asparagus is bright green and warmed. Push veggies to edges of pan.
Re-spray center of frying pan, and add chicken in a single layer. Cook until no longer pink inside, about 1-2 minutes per side. Push veggies back into center, mixing them with chicken. Toss in sauce mixture. Spoon the chicken and veggies over the noodles, and top with basil. Enjoy immediately.
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