Honey Sesame Chicken Lunch Bowl

I'm not a huge meat eater. When I lived on my own, I pretty much only made chicken once a week, if that. I didn't eat any pork and I didn't eat red meat either. Even to this day (now that my carnivore husband cooks the majority of our dinners), I only eat half a portion of meat. While I'm a lover of animals, my lack of meat eating doesn't really stem from animal rights - it more comes from a place of not enjoying the texture of meat... and then it makes me think about how it used to be a cute little animal, and then I lose my appetite for it, haha! But when I did make myself chicken, I always had it with rice, broccoli and a sesame sauce - just like this recipe from The Everygirl. And the best part - this recipe will give you four lunches, so you can basically consider your lunch meal prep done for the week - enjoy!

Honey Sesame Chicken Lunch Bowl

Honey Sesame Chicken Lunch Bowls.jpg

INGREDIENTS: Honey Sesame Sauce

    • 1/4 cup chicken stock or water
    • 1/4 cup soy sauce (reduced sodium)
    • 1/4 cup honey
    • 1 tablespoon sesame oil
    • 1/2 teaspoon red pepper flakes (optional)
    • 1 teaspoon cornstarch

    INGREDIENTS: Chicken Bowl

    • 3/4 cup uncooked rice
    • 1 tablespoon olive oil
    • 3 cups broccoli, chopped into small pieces
    • 3 cups snap peas, cut into small pieces
    • 2 large chicken breasts, cut into small pieces
    • salt & pepper
    • red pepper flakes (optional)
    • sesame seeds (garnish)

    DIRECTIONS

    1. Shake together all honey sesame sauce ingredients and set aside.
    2. Cook rice according to package instructions. Divide between 4 storage containers.
    3. Heat olive oil in a large pan. Add broccoli and snap peas. Cook for 5 or so minutes, until bright green and tender. Add to the rice in the storage containers.
    4. Add additional olive oil if necessary. Add the chicken to the pan. Season with salt and pepper, and red pepper flakes (if desired). Cook for 7 or so minutes, until cooked through.
    5. Add the sauce to the pan and simmer for 2 minutes, until thickened.
    6. Add the chicken to the lunch containers and drizzle with sauce. Garnish with sesame seeds if desired.
    7. Store in the fridge for up to 4 days. Reheat to serve.

     

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