TO MAKE THE HONEY LEMON CHICKEN BOWLS:
Heat 1 tablespoon oil (or butter) in a large sauté pan or wok over high heat. Add the asparagus and broccoli, and season with salt and pepper. Sauté for 4-5 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 (or butter) to the pan, along with the chicken. Season the chicken with salt and pepper. Sauté for 5-6 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 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.
TO MAKE THE HONEY LEMON SAUCE:
Whisk all ingredients together in a small bowl or mason jar until combined.
Ingredients:
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- HONEY LEMON CHICKEN BOWLS INGREDIENTS:
- 2 tablespoons olive oil or butter, divided
- 1 pound fresh asparagus*, cut into bite-sized pieces (ends trimmed)
- 2 cups chopped (small) broccoli florets
- Kosher salt and freshly-cracked black pepper
- 2 pounds boneless skinless chicken breasts, cut into bite-sized pieces
- 6 cups cooked rice or quinoa
- optional garnishes: toasted sesame seeds, lemon slices/wedges
- 1/4 cup chicken broth or water
- 1/4 cup freshly-squeezed lemon juice
- 1/4 cup honey
- 1 tablespoon cornstarch
- 1 tablespoon soy sauce
- 1 teaspoon toasted sesame oil
- pinch of ground ginger
- 2 cloves garlic, pressed or minced
Instructions:
Posted in Main Course
