Panera Soba Noodle

2 Boneless skinless chicken breasts
2 tsp sesame oil
½ a small yellow onion
½ cup sliced mushrooms (shitake, or cremini work nicely)
2 tbsp soy sauce
1 tsp brown sugar
2 tsp sriracha plus more to taste
1 medium carrot, peeled and julienned
4 cups chicken broth
2 cups water
½ cup yellow miso
8 oz soba noodles
¼ cup red cabbage, sliced thin
½ cup Napa cabbage, chopped
1 cup loosely packed fresh baby spinach
½ tsp sesame seeds
1 tsp chopped cilantro, for garnish
1/3 cup Lemon Pepper & Herb Marinade

In a sealable container combine the chicken and marinade and
toss to coat. Set aside to marinade for 4 hours or overnight.
Place the chicken on a preheated grill or sauté pan and cook, basting with leftover marinade for 8-10 minutes a side. When cooked through the chicken will be firm, opaque and when poked with a fork the juices will run clear.
Remove from heat and set aside before cutting. Meanwhile heat oil over medium heat and sauté the onions and mushrooms, until they have begun to brown and caramelize, about 6 minutes.
Stir in the soy sauce, brown sugar and sriracha until well combined.
Add the carrots and cook for another minute before stirring in the broth, water and miso. Cook gently stirring until the miso has fully dissolved.
Add in the cabbage and soba noodles and cook until the noodles are just tender, about 5 minutes.
Stir in the spinach and ladle into individual bowls.
Slice the chicken and place on top garnished with sesame seeds and cilantro to serve.

Lemon Pepper & Herb Marinade

1/3 cup extra virgin olive oil
2 teaspoon rice wine vinegar
¼ teaspoon smoked paprika
1 teaspoon sugar
½ teaspoon garlic powder
½ teaspoon onion powder
2 teaspoon lemon pepper
¼ teaspoon rosemary
¼ teaspoon basil
½ teaspoon salt

Combine all ingredients in a bowl, stirring well to combine.
Use the mixture to marinate chicken for 4 hours to overnight before cooking.