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