Marry Me Chicken Ramen

Comfort food just got a gut-loving upgrade.

This ramen is all about big flavour and gut-loving goodness. Made with our Lemon & Herb Body Glue®, it’s loaded with real herbs and warming spices to cut through the richness of coconut cream and create the ultimate comforting broth. Perfect for cosy nights in or anytime you’re craving next-level comfort with benefits.

Serves 2
DF | GF | RSF

Macros (per serve):
Protein: 38g
Carbohydrates: 41g
Fat: 36g
Sugar: 6g

Ingredients:

• 2 tbsp extra virgin olive oil

• 2 free-range chicken breasts

• ⅓ cup GF plain flour

• 3 cloves garlic, minced

• ⅓  cup sun-dried tomatoes, finely sliced

• ½ tbsp smoked paprika

• ½  tbsp oregano

• ½  tbsp chilli flakes

• 1 tsp sea salt

• 1 tsp black pepper

• ¼ cup Gevity Lemon & Herb Bone Broth Body Glue

• 400ml coconut cream

• 200g ramen noodles

To serve:

• ½ cup edamame beans

• ½ cup sun-dried tomatoes, finely sliced

• 4 spring onions, finely sliced

• 1 jalapeño, finely sliced

• Fresh coriander, to garnish

What to do:

1. Heat the olive oil in a large pot over medium heat. Coat the chicken breasts in the gluten-free flour, shaking off any excess.
2. Sear the chicken in the pan for 4–5 minutes on each side until golden brown. Remove from the pot and set aside.
3. In the same pot, add the minced garlic and sun-dried tomatoes. Sauté for 1–2 minutes until fragrant. Stir in the smoked paprika, oregano, chilli flakes, sea salt and black pepper. Cook for another 30 seconds.
4. Pour in 2 cups of boiling water to deglaze the pot. Stir in Gevity Rx Lemon & Herb Bone Broth Body Glue. Reduce the heat to a simmer, then add the coconut cream and stir well.
5. Return the chicken breasts to the pot. Cover and allow to simmer for 10–12 minutes until fully cooked. Meanwhile, cook the ramen noodles according to package instructions. Drain and set aside.
6. Remove the chicken from the pan and slice it into strips. Divide the cooked ramen between two bowls and ladle over the broth.
7. Top with sliced chicken, edamame beans, extra sun-dried tomatoes, spring onions, and jalapeño. Garnish with fresh coriander and drizzle with chilli oil (optional).