Honey Garlic Chicken Meal-Prep Bowls with Quinoa, Broccoli and Sesame Drizzle

How to Make Honey Garlic Chicken Meal-Prep Bowls with Quinoa, Broccoli and Sesame Drizzle

1. 1

   Step 1: Cook the quinoa

   Rinse the quinoa under cold water then combine in a small pot with 2 cups water (or follow package ratio). Bring to a boil, reduce heat to low, cover and simmer until water is absorbed, about 12–15 minutes; remove from heat and let rest covered 5 minutes, then fluff with a fork.

   For this step

   • 1 cupdry quinoa
   
2. 2

   Step 2: Make the honey-garlic sauce

   Whisk together honey, soy sauce, minced garlic, rice vinegar and toasted sesame oil in a small saucepan. Bring to a gentle simmer over medium-low heat and cook 2–3 minutes until slightly reduced and glossy, then remove from heat and set aside to cool slightly.

   For this step

   • 1/4 cuphoney
   • 3 clovesgarlic, minced
   • 2 tbsprice vinegar
   
3. 3

   Step 3: Cook and glaze the chicken

   Slice the chicken into 1-inch pieces, season lightly with black pepper, and heat neutral oil in a large skillet over medium-high heat. Add the chicken and cook, turning occasionally, until golden and cooked through (internal temperature 165°F / 74°C), about 6–8 minutes; pour half the prepared sauce over the chicken and toss to coat, cooking 1–2 minutes more until glazed.

   For this step

   • 1 1/2 lbboneless skinless chicken breasts
   • 1 tbspneutral cooking oil (canola or vegetable)
   • 1/4 tspblack pepper (to taste)
   
4. 4

   Step 4: Prepare the broccoli

   While the chicken finishes, steam or roast the broccoli until just tender-crisp—steam 4–6 minutes or roast at 425°F (220°C) on a sheet pan 10–12 minutes. Toss the cooked broccoli with a splash of the reserved sauce for extra flavor if desired.

   For this step

   • 4 cupsbroccoli florets
   
5. 5

   Step 5: Assemble and finish bowls

   Divide the quinoa between four meal-prep containers, top with glazed chicken and broccoli, and drizzle remaining sauce or a small extra drizzle of sesame oil over each bowl. Let cool to room temperature before sealing and refrigerating; bowls keep 3–4 days and reheat gently in the microwave or enjoy chilled.
   

1. Rinse the quinoa under cold water then combine in a small pot with 2 cups water (or follow package ratio). Bring to a boil, reduce heat to low, cover and simmer until water is absorbed, about 12–15 minutes; remove from heat and let rest covered 5 minutes, then fluff with a fork.
2. Whisk together honey, soy sauce, minced garlic, rice vinegar and toasted sesame oil in a small saucepan. Bring to a gentle simmer over medium-low heat and cook 2–3 minutes until slightly reduced and glossy, then remove from heat and set aside to cool slightly.
3. Slice the chicken into 1-inch pieces, season lightly with black pepper, and heat neutral oil in a large skillet over medium-high heat. Add the chicken and cook, turning occasionally, until golden and cooked through (internal temperature 165°F / 74°C), about 6–8 minutes; pour half the prepared sauce over the chicken and toss to coat, cooking 1–2 minutes more until glazed.
4. While the chicken finishes, steam or roast the broccoli until just tender-crisp—steam 4–6 minutes or roast at 425°F (220°C) on a sheet pan 10–12 minutes. Toss the cooked broccoli with a splash of the reserved sauce for extra flavor if desired.
5. Divide the quinoa between four meal-prep containers, top with glazed chicken and broccoli, and drizzle remaining sauce or a small extra drizzle of sesame oil over each bowl. Let cool to room temperature before sealing and refrigerating; bowls keep 3–4 days and reheat gently in the microwave or enjoy chilled.