🥣
Meal Prep
Classic Chicken & Rice Meal Prep Bowls
5 lunches, one Sunday session, done.
👨🍳
Sofia Reyes
Recipe Developer
15 min
Prep
45 min
Cook
5
Servings
$3.10
Per serving
Nutrition per serving (estimated)
520
Calories
45g
Protein
55g
Carbs
9g
Fat
🛒 Ingredients
2 lbs boneless skinless chicken thighs
3 cups jasmine rice
4 cups broccoli florets
2 cups shredded carrots
3 tbsp olive oil
2 tsp garlic powder
2 tsp onion powder
1 tsp smoked paprika
Salt and pepper
Sauce: ¼ cup soy sauce, 2 tbsp honey, 1 tbsp sriracha, 1 tsp sesame oil
📋 Instructions
1
Preheat oven to 400°F. Season chicken with garlic powder, onion powder, paprika, salt, pepper.
2
Roast chicken on sheet pan 25-30 minutes. Rest, then cube or slice.
3
While chicken cooks, make rice. Cook broccoli and carrots in boiling water 4 minutes — keep them slightly firm.
4
Mix sauce ingredients. Taste and adjust heat.
5
Divide rice into 5 containers. Top with equal portions chicken and vegetables.
6
Drizzle each with sauce or store sauce separately to prevent sogginess.
7
Refrigerate up to 5 days. Microwave 2 minutes to reheat.
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