Honey Sriracha Chicken Meal Prep Bowls Recipe
This Honey Sriracha Chicken Meal Prep Bowls recipe offers a flavorful and balanced meal perfect for batch cooking. Tender chicken pieces are coated in a light flour and egg batter, baked alongside fresh broccoli, and tossed in a sweet and spicy honey-sriracha sauce. Served on a bed of jasmine rice and garnished with green onions and sesame seeds, these bowls are convenient, delicious, and ideal for meal prepping.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Meal Prep, Main Course
- Method: Baking
- Cuisine: American-Asian Fusion
Ingredients
Chicken and Coating
- 3 chicken breasts, diced into 1-inch pieces
- 2 eggs
- 2 cups flour
- 1 tbsp olive oil, divided
- 1/2 tsp salt
Vegetables and Rice
- 1 head broccoli, cut into florets
- 2 cups jasmine rice, cooked
Sauce
- 1/2 cup ketchup
- 1/2 cup honey
- 1/3 cup Sriracha
Garnishes (Optional)
- 2 green onions, sliced
- 1 tbsp sesame seeds
Instructions
- Preheat and Prepare Chicken: Preheat your oven to 425°F (220°C). In two large bowls, add eggs to one and flour to the other. Dip the diced chicken pieces into the egg, then coat them evenly with flour, shaking off any excess flour.
- Bake Chicken Initially: Grease a non-stick baking sheet with about 1/2 tablespoon of olive oil or cooking spray. Spread the coated chicken pieces on one side of the baking sheet, leaving space for the broccoli on the other side. Bake in the oven for 10 minutes.
- Cook Rice and Prepare Broccoli: While the chicken bakes, cook jasmine rice according to package instructions or using a rice cooker to yield about 2 cups cooked rice. Chop the broccoli into florets.
- Flip Chicken and Add Broccoli: After the initial 10 minutes, remove the baking sheet from the oven and flip the chicken pieces to ensure even cooking. Add the broccoli florets to the empty side of the sheet. Drizzle broccoli with about 1/2 tablespoon olive oil and season with salt and pepper to taste. Return to the oven and bake for another 10 minutes.
- Prepare Honey Sriracha Sauce: While the baking finishes, mix ketchup, honey, and Sriracha in a microwave-safe bowl. Microwave the sauce for 2 minutes until it slightly thickens, stirring halfway through to combine the flavors well.
- Toss Chicken in Sauce: Remove chicken and broccoli from the oven. Transfer the chicken pieces to a bowl and toss them thoroughly in the prepared honey-sriracha sauce to coat evenly.
- Assemble Meal Prep Bowls: Divide the cooked jasmine rice into four meal prep containers or bowls. Top with the sauced chicken and roasted broccoli. Garnish with sliced green onions and sesame seeds if desired.
- Serve and Enjoy: Serve immediately or allow to cool before storing for meal prep. This dish is great served warm and keeps well in the refrigerator for up to 4 days.
Notes
- You can adjust the amount of Sriracha to control the spice level according to your preference.
- Use cooking spray instead of olive oil to reduce fat content.
- For a gluten-free version, substitute flour with a gluten-free alternative like rice flour.
- Ensure chicken pieces are evenly coated for a crispy texture.
- Storing in airtight containers helps maintain freshness for meal prep.
- Microwaving the sauce helps to thicken it quickly, but you can also heat it on the stovetop if preferred.