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.