Sweet honey, savory garlic and tender chicken come together in these High-Protein Honey Garlic Chicken Bowls. Paired with fluffy rice and bright broccoli, they deliver a balanced, flavorful lunch or dinner that reheats well throughout the week.
Why You’ll Love These Bowls
- Approximately 45–50 grams of protein per serving
- Four complete meal-prep portions
- Sweet-and-savory homemade sauce
- Simple chicken, rice and broccoli combination
- Reheats well for workday lunches
Ingredients
Makes 4 servings
- 2 pounds boneless, skinless chicken breast, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 2 cups cooked rice
- 4 cups broccoli florets
- Sliced green onions and sesame seeds for garnish, optional
Honey Garlic Sauce
- 1/3 cup low-sodium soy sauce
- 1/4 cup honey
- 4 cloves garlic, minced
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon grated fresh ginger, optional
- 1 tablespoon cornstarch mixed with 2 tablespoons water
Step-by-Step Instructions
1. Cook the Rice and Broccoli
Prepare the rice according to package directions. Steam the broccoli until bright green and tender-crisp, then set both aside.
2. Season the Chicken
Pat the chicken dry and season it evenly with salt, black pepper and garlic powder.
3. Cook the Chicken
Heat the olive oil in a large skillet over medium-high heat. Cook the chicken for 7–10 minutes, stirring occasionally, until browned and cooked to an internal temperature of 165°F.
4. Make the Sauce
Whisk together the soy sauce, honey, garlic, rice vinegar, sesame oil and ginger. Pour the mixture into the skillet and simmer for 2 minutes.
5. Thicken and Glaze
Stir in the cornstarch slurry and cook for 1–2 minutes until the sauce thickens and coats the chicken. Remove from the heat.
6. Assemble the Bowls
Divide the rice, broccoli and honey garlic chicken among four meal-prep containers. Garnish with green onions and sesame seeds if desired.
Estimated Nutrition
Per serving, based on 4 servings: approximately 590–680 calories, 45–50 grams of protein, 70–82 grams of carbohydrates and 11–16 grams of fat.
Nutrition values are estimates and will vary based on the chicken, rice, sauce ingredients, cooking oil and portion sizes used.
Meal-Prep and Storage Tips
- Refrigerator: Cool promptly and store covered for up to 4 days.
- Reheating: Microwave until the chicken reaches 165°F, adding a splash of water to the rice if needed.
- Sauce control: Store extra sauce separately if you prefer firmer rice and broccoli.
- Freezer: Freeze without the broccoli for up to 2 months for the best texture.
- Portioning: Divide evenly so each bowl receives a similar amount of chicken.
Easy Swaps and Variations
- Use brown rice, quinoa or cauliflower rice.
- Replace broccoli with green beans, snap peas or mixed vegetables.
- Add red-pepper flakes or sriracha for heat.
- Use boneless chicken thighs for a richer result.
- Reduce the honey slightly for a less-sweet sauce.
Food-Safety Note
Cook chicken to a minimum internal temperature of 165°F. Refrigerate prepared bowls within two hours and reheat leftovers thoroughly before serving.
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