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2 packages ramen noodles 2 c. shredded rotisserie chicken Juice of 1 lime 2 large carrots Freshly ground black pepper 1/4 c. freshly chopped cilantro 2 bell peppers Kosher salt 3 garlic cloves 1/2 c. Thinly sliced green onions 1 tbsp. extra-virgin olive oil 4 c. low-sodium chicken broth Lime wedges
Heat oil in a soup pot. To this, add carrots, garlic, peppers and green onions and with pepper and salt, season it. For about 6-8 minutes, cook it. Bring it to simmer after adding simmer broth. To this, add the ramen noodles and for 2-3 minutes, cook it till it is tender. After this, stir in line juice, cilantro and chicken and till thoroughly heated, simmer it. With lime wedges, serve it.
4 bone-in skin-on chicken thighs 1 lb. brussels sprouts, ends trimmed 1 tbsp. freshly chopped rosemary 1 tbsp. fresh thyme leaves 10 whole peeled garlic cloves Freshly ground black pepper 1 tbsp. balsamic vinegar 2 tbsp. freshly grated Parmesan Kosher salt 1/4 c. plus 3 tablespoons extra-virgin olive oil
Up to the temperature of 425°F, preheat the oven. Whisk together balsamic, ¼ cup olive oil, rosemary and thyme in a large bowl. With pepper and salt, season it. To this, add the chicken thighs and to coat it, toss well.
Over medium-high heat, heat a large skillet. To this, add 1 tbsp olive oil and with the skin side down, sear the chicken thighs from both the sides for 2-4 minutes. Take a plate and transfer the chicken to it.
Add remaining 2 tbsp olive oil in skillet. To this, add sprouts and whole garlic cloves. With pepper and salt, season it. Till deeply golden and fragrant, cook it over medium heat.
To the skillet, return the chicken and nuzzle it up in the sprouts. Bake for about 15 minutes till the sprouts are tender and chicken is thoroughly cooked.
With parmesan, garnish it and then serve.