Lemon Pepper Chicken with Yakisoba

  • 1 serving
  • 30 mins
Lemon pepper chicken with yakisoba topping with asparagus, mini bell peppers, and almond slices

While our Signature Salt & Pepper yakisoba is great for a simple lunch, you can always arrange it into a fancy one plate dinner! The colorful vegetables, healthy chicken breast, and savory yakisoba are a great combination! Squeeze some lemon and enjoy! 

In this recipe

Signature Salt & Pepper Yakisoba, 17.25 oz (489g), 3 servings

Signature Salt & Pepper Yakisoba

Yields
1 serving

Cook Time
30 mins

 

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Ingredients

Yakisoba

  • 1 serving Signature Salt & Pepper Yakisoba
  • 1 tbsp Vegetable Oil
  • 1/4 cup Water

Sauce

  • 1 packet Signature Salt & Pepper Yakisoba Seasoning

Toppings

  • 1 Chicken Breast
  • 1 tbsp Butter
  • 3-5 Asparagus
  • Salt and Pepper by preference
  • Lemon by preference
  • Lemon Juice by preference
  • Basil by preference
  • Mini Bell Peppers by preference
  • Olive Oil by preference
  • Almond Slices by preference

Instructions

  • Cut the lemon into wedges and set aside. Heat a frying pan in medium heat, adding in asparagus and mini bell peppers. Sprinkle in olive oil, salt, and pepper and grill the vegetables. Set aside. 
  • Heat vegetable oil in a frying pan and follow the package instructions to cook the yakisoba noodles. Place the noodles on a plate. 
  • Melt butter in a frying pan and saute the chicken breast. Add in salt, pepper, basil, and lemon juice and cook the chicken in low heat. 
  • Place the chicken from Step 3 to a plate. Add in the vegetables from Step 1 and garnish with sliced lemons. Squeeze the lemons before eating!