Honey garlic chicken meal prep is one of those recipes that changed the way I think about weekday lunches. I used to spend so much time every evening figuring out what to cook, and trust me, it got old fast. Then I started making these bowls on Sundays, and suddenly my whole week felt easier.
These healthy chicken meal prep bowls are crispy, saucy, and packed with flavor. You get tender chicken coated in a sticky honey garlic sauce, paired with roasted broccoli and fluffy quinoa. It takes about 30 minutes to pull together four days of lunches. If you love easy dinners with bold flavors, check out my slow cooker honey sesame chicken for another hands-off option.
Why You Will Love This Recipe
- Quick to make about 30 minutes for four full meals
- High protein each bowl packs around 58 grams of protein
- Bold flavor the honey garlic sauce with a little sriracha kick is addicting
- Great texture the cornstarch coating gives the chicken a light crispiness that holds up in the fridge
- Customizable swap the protein, grain, or veggies to match your cravings
Ingredients for Honey Garlic Chicken Meal Prep
- 2 tablespoons avocado oil, divided
- 4 chicken breasts, diced into 1-inch pieces
- 1 large egg, beaten
- 3 tablespoons cornstarch
- 1 1/4 teaspoon kosher salt, divided
- 1 head broccoli, cut into small florets
- 2 cups cooked quinoa
For the honey garlic sauce:
- 2 tablespoons honey
- 2 tablespoons sriracha sauce (use 1 tablespoon for less heat)
- 2 garlic cloves, minced
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
To garnish:
- 2 green onions, thinly sliced
- 1-2 teaspoon black and white sesame seeds
How to Make This Easy Chicken Meal Prep Recipe
- Set up your stations. Prepare two bowls — one with the beaten egg, and the second with cornstarch mixed with a pinch of salt and pepper.
- Coat the chicken. Dip the diced chicken into the egg first, then toss in the cornstarch until lightly coated.
- Cook the chicken. Heat one tablespoon of oil in a non-stick skillet over medium heat. Add chicken in a single layer and cook until golden brown, about 8-10 minutes.
- Add the sauce. Whisk together honey, sriracha, garlic, rice vinegar, and sesame oil. Pour over the chicken and toss to coat.
- Cook the broccoli. Wipe the pan, add remaining oil, and stir-fry the broccoli until it starts to brown, about 2-3 minutes. Season with salt and pepper.
- Assemble your bowls. Add 1/2 cup quinoa to each container. Divide broccoli and chicken evenly. Garnish with green onions, sesame seeds, and lime wedges.
(Isabella always sneaks a piece before I even get the lids on. Can’t blame her.)
Storage and Reheating
Store your honey garlic chicken meal prep in airtight containers in the fridge for up to 4 days. Eat them cold or microwave for about 2 minutes. The sauce stays sticky and flavorful even after a few days. I don’t recommend freezing since the broccoli texture can change after thawing.
Fun Variations for Your Honey Garlic Chicken Bowls
- Swap the protein boneless chicken thighs are juicier, or try shrimp for something lighter
- Change the grain brown rice, white rice, or cauliflower rice all work great
- Switch the veggies green beans or Brussels sprouts are solid picks
- Adjust the heat reduce or skip the sriracha for a milder version
FAQs About Honey Garlic Chicken Meal Prep
How long does honey garlic chicken meal prep last in the fridge?
When stored in airtight containers, this meal prep stays fresh for up to 4 days. I usually make it Sunday evening so I’m set through Thursday.
Can I replace quinoa in this honey garlic chicken meal prep?
Yes! Swap it with brown rice, white rice, or cauliflower rice. Each option pairs well with the sticky honey garlic sauce.
Is honey garlic chicken meal prep spicy?
It has a mild kick from the sriracha, but you can reduce it or leave it out completely. The honey balances the spice nicely.
Can I use chicken thighs instead of chicken breast?
Absolutely. Boneless skinless chicken thighs are juicier and soak up the sauce beautifully. Cook time stays about the same.
Time to Prep Your Week With Honey Garlic Chicken
This honey garlic chicken meal prep makes my week so much smoother. Give it a try this weekend I promise you’ll look forward to lunch all week. When you make it, be sure to tag me on Instagram! Save this recipe to Pinterest so you can find it when meal prep Sunday rolls around.
Recipes You May Like
- Quick Spicy Gochujang Chicken Bowls bold and flavorful bowls ready in minutes
- Sheet Pan Shrimp Dinner and Veggies a one-pan meal perfect for meal prepping
- Chicken Pasta Primavera a veggie-packed chicken dinner the family will love
Happy cooking
Honey Garlic Chicken Meal Prep With Broccoli And Quinoa
- Total Time: 25 minutes
- Yield: 4 bowls 1x
Description
This honey garlic chicken meal prep is the recipe that changed my Sunday routine for good. One skillet, a handful of simple ingredients, and about 30 minutes that’s all it takes to set yourself up with four days of lunches that actually taste amazing. The sticky, sweet and spicy honey garlic sauce clings to every crispy, cornstarch-coated chicken piece, and paired with broccoli and quinoa, each bowl is balanced, filling, and delicious all week long.
Ingredients
- 2 tablespoons avocado oil, divided
- 4 chicken breasts, diced into 1-inch pieces
- 1 large egg, beaten
- 3 tablespoons cornstarch
- 1 1/4 teaspoon kosher salt, divided
- 2 tablespoons honey
- 2 tablespoons sriracha sauce (use 1 tablespoon for less heat)
- 2 garlic cloves, minced
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 head broccoli, cut into small florets
- 2 cups cooked quinoa
- 2 green onions, thinly sliced
- 1–2 teaspoons black and white sesame seeds
Instructions
- Set up your coating station. Prepare two bowls one with the beaten egg, the second with cornstarch mixed with a pinch of salt and pepper.
- Coat the chicken. Dip the diced chicken into the egg, then transfer all pieces to the cornstarch bowl. Toss until every piece is lightly and evenly coated.
- Pan-fry the chicken. Heat one tablespoon of avocado oil in a non-stick skillet over medium heat. Add the chicken in a single layer don’t overlap the pieces. Cook until golden brown on all sides, about 8-10 minutes.
- Make the sauce and toss. In a medium bowl, whisk together the honey, sriracha, minced garlic, rice vinegar, and sesame oil. Pour the sauce over the cooked chicken and toss until every piece is coated. Set aside.
- Cook the broccoli. Wipe the skillet with a paper towel, add the remaining tablespoon of oil, and heat again. Stir-fry the broccoli florets until they start to brown about 2-3 minutes. Season with a pinch of salt and pepper.
- Assemble your bowls. Add about 1/2 cup of cooked quinoa to each meal prep container. Divide the broccoli and sweet and spicy honey garlic chicken evenly among the bowls.
- Garnish and store. Top each bowl with sliced green onions, sesame seeds, and a lime wedge if you like.
Notes
Chicken thighs work great here too they are naturally juicier and more forgiving if you accidentally overcook them a bit. For extra crunch, use 4 tablespoons of cornstarch instead of 3. These bowls keep in the fridge for up to 4 days in airtight containers. To reheat, microwave for about 2-2.5 minutes, stirring halfway through. I don’t recommend freezing the full bowls because the broccoli tends to get mushy, but you can freeze just the chicken portion for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Meal Prep
- Method: Stovetop
- Cuisine: Asian-Inspired
