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
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)
- Shake together all honey sesame sauce ingredients and set aside.
- Cook rice according to package instructions. Divide between 4 storage containers.
- 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.
- 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.
- Add the sauce to the pan and simmer for 2 minutes, until thickened.
- Add the chicken to the lunch containers and drizzle with sauce. Garnish with sesame seeds if desired.
- Store in the fridge for up to 4 days. Reheat to serve.