| Servings | Prep Time | Cook Time |
| 5 | 1 hour ,15 minutes | 15minutes |
| Servings | Prep Time |
| 5 | 1 hour ,15 minutes |
| Cook Time |
| 15minutes |
Ingredients
- For the Grilled Chicken
- 1⁄4 teaspoon cayenne pepper
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon ground coriander
- 1⁄2 teaspoon ground cumin
- 1⁄4 teaspoon kosher salt
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken thighs (5-6)
- For the ramen
- 1 small zucchini, spiraled
- 1⁄4 teaspoon cayenne pepper
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon ground coriander
- 1⁄2 teaspoon ground cumin
- 1⁄4 teaspoon kosher salt
- 1 tablespoon coconut oil
- 1⁄2 cup sliced red sweet peppers
- 1⁄2 cup sliced onions
- 3 cups assorted raw vegetables
- 8 cups chicken stock
Servings:
Units:
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Ingredients
Servings:
Units:
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Instructions
- Place two small bowls side by side and place in each: ¼ teaspoon cayenne pepper, 1 teaspoon smoked paprika, 1 teaspoon chili powder, ½ teaspoon garlic powder, ½ teaspoon ground coriander, ½ teaspoon ground cumin, ¼ teaspoon kosher salt.
- Place the chicken in a glass bowl and mix in one of the bowls of spices, plus 1 Tablespoon of olive oil. Allow the chicken to marinate for about an hour.
- Make long thing noodles from the zucchini using a spiralizer or a julienne peeler. Set aside.
- Preheat the grill to high. Place the chicken on the grill, discarding the marinade. Grill the chicken 5 minutes on one side and 4 minutes on the second side. Allow cooked chicken to sit for 5 minute and then cut slice piece lengthwise - in the opposite direction of the grill marks - into six or seven pieces. Set aside.
- Bring the chicken stock to a boil in a large pot.
- While the chicken stock is coming to a boil, heat 1 tablespoon of coconut oil in a wok or a large skillet over high heat. Add the vegetables and the second bowl of spices and sauté for 2 minutes. Pour the vegetables on a plate to prevent further cooking and set aside.
- Add the zucchini "ramen" to the boiling chicken stock and turn off the heat.
- Ladle the simple soup mixture into 5 bowls and top with the seasoned vegetables and the grilled chicken.
- Garnish with cilantro, serve with sriracha and eat with chopsticks and a spoon.
Recipe Notes
- Image and recipe reprinted with permission from threebeansonastring.com
