Description
This easy, meal-prep honey-sriracha chicken and broccoli is great for lunch or dinner and is made on a sheet pan, it comes together so quick!
Yield: 4servings | Serving Size: 1bowl
Ingredients
olive oil spray
3chicken breasts, diced into 1-inch pieces (24 ounces)
1egg white, beaten
2tablespoonscorn starch
1 1/4teaspoonkosher salt, divided
1head broccoli, cut into small florets
2teaspoonssesame oil
2cupsbrown rice, cooked
Honey Sriracha Sauce:
2tablespoonshoney
2tablespoonssriracha sauce
1teaspoonseasoned rice vinegar
1teaspoonsesame oil
2scallions, sliced
1teaspoonblack and white sesame seeds, or as desired
Instructions
Preheat oven to 425F. Place the chicken in the egg whites, then in cornstarch and season with 3/4 teaspoon salt. Spray a large nonstick sheet pan generously with olive oil spray (so the chicken doesn’t stick) then add the chicken pieces, leaving room for the broccoli on one end. Bake in the oven for 10 minutes.
Remove chicken from oven and flip, then add broccoli on the other half of the pan and drizzle with 2 teaspoons sesame oil, season with 1/2 teaspoon salt and pepper, to taste. Place back in the oven and cook until the chicken is cooked through and the broccoli is tender, about 10 minutes.
- Meanwhile, in a medium bowl whisk honey, sriracha sauce, rice vinegar, and sesame oil together until smooth. Add the chicken and toss in sauce to coat.
Divide all the ingredients to 4 meal prep bowls, top with scallions and sesame seeds.
Last Step:
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