Honey Lemon Chicken Bowls

Ingredients

Honey Lemon Chicken Bowls

  • 2 tbsp. olive oil, divided
  • 1 lb fresh asparagus, cut into bite-sized pieces (ends trimmed)
  • 2 c chopped (small) broccoli florets
  • Kosher salt and freshly-cracked black pepper
  • 2 lb boneless skinless chicken breasts, cut into bite-sized pieces
  • 6 c cooked rice or quinoa
  • Optional garnishes: toasted sesame seeds, lemon slices/wedges

Honey Lemon Sauce

  • ¼ cup chicken broth or water
  • ¼ cup freshly-squeezed lemon juice
  • ¼ cup honey
  • 1 tbsp. cornstarch
  • 1 tbsp. soy sauce
  • 1 tsp. toasted sesame oil
  • Pinch ground ginger
  • 2 cloves garlic, pressed or minced

Instructions

Honey Lemon Chicken Bowls

  1. Heat 1 tablespoons oil in a large saute pan over high heat. Add the asparagus and broccoli, and season with salt and pepper. Saute for 8 to 10 minutes, stirring occasionally, until tender. Transfer the asparagus and broccoli to a clean plate, and return the pan to the heat.
  2. Add the remaining 1 tablespoon oil to the pan, along with the chicken. Season the chicken with salt and pepper. Saute for 8 to 10 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 the heat.
  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.

Honey Lemon Sauce

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