Honey Lemon Chicken Bowls (Meal Prep)

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Gimme some Oven

Total Time

35 minutes

Prep Time

10 minutes

Cook Time

25 minutes

Rating

(15)

Ingredients

6 servings

2 tablespoons olive oil or butter, divided
1 pound fresh asparagus, cut into bite-sized pieces (ends trimmed)
2 cups chopped (small) broccoli florets
Kosher salt and freshly-cracked black pepper
2 pounds boneless skinless chicken breasts, cut into bite-sized pieces
6 cups cooked rice or quinoa
Optional garnishes: toasted sesame seeds, lemon slices/wedges
1/4 cup chicken broth or water
1/4 cup freshly-squeezed lemon juice
1/4 cup honey
1 tablespoon cornstarch
1 tablespoon soy sauce
1 teaspoon toasted sesame oil
Pinch of ground ginger
2 cloves garlic, pressed or minced

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Preparation

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Step 1

Heat 1 tablespoon oil (or butter) in a large sauté pan or wok over high heat. Add the asparagus and broccoli, and season with salt and pepper. Sauté for 4-5 minutes, stirring occasionally, until tender. Transfer the asparagus and broccoli to a clean plate, and return the pan to the heat.

Step 2

Add the remaining 1 tablespoon oil (or butter) to the pan, along with the chicken. Season the chicken with salt and pepper. Sauté for 5-6 minutes, tossing occasionally, until the chicken is cooked through and no longer pink on the inside. Stir in the honey lemon sauce until the chicken is evenly coated, and cook for 1 minute or until the sauce comes to a simmer and thickens. Remove pan from heat.

Step 3

Portion the rice, vegetables, and chicken evenly between 6 food storage containers. Top with your desired garnishes. Then serve immediately, or cover and refrigerate for up to 4 days.

Step 4

Whisk all ingredients together in a small bowl or mason jar until combined.

Chef’s notes

Feel free to sub in whatever veggies you have on hand! (Bell peppers, squash, onions, green beans, snap peas, carrots, etc. would all be great!)

Categories

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Ingredients

Seasonal Recipes

Skill Level

other

Honey Lemon Chicken Bowls (Meal Prep)

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Chef’s notes

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