About This Recipe
Juicy and delicious honey garlic chicken bites served with broccoli and quinoa. Perfect for meal prepping!
Instructions
- Prepare 2 bowls, one with beaten egg, and the second with cornstarch mixed with a pinch of salt and pepper (about 1 tsp from the 1 1/4 teaspoons kosher salt).
- Dip the diced chicken into the beaten egg. Place all the pieces into the cornstarch and toss to lightly and evenly coat.
- Heat one tablespoon of the avocado oil in a non-stick skillet over medium heat. Add the chicken pieces in a single layer without overlapping.
- Cook until golden brown on all sides, about 8-10 minutes.
- In a medium bowl whisk all the sauce ingredients (honey, sriracha, garlic, rice vinegar, sesame oil). Pour sauce over the chicken and toss to coat, then set aside.
- Quickly wipe the pan with a paper towel, and add the remaining one tablespoon of oil.
- Preheat the skillet again, and stir-fry the broccoli florets until they start to brown, about 2-3 minutes. Season with a pinch of salt and pepper and set aside.
- Add about 1/2 cup of cooked quinoa to each meal prep bowl. Divide the broccoli and chicken among your bowls and arrange them over the quinoa.
- Garnish with green onions, sesame seeds, and lime wedges. Refrigerate for up to 4 days. Serve cold or reheated, as desired.
💡 Notes & Tips
- Chicken: I prefer lean chicken breast. Boneless chicken thighs work too. You may switch the protein to shrimp if you like.
- Broccoli: use fresh if possible. Frozen will also work. Substitute with green beans, Brussels sprouts, carrots, or roasted vegetables.
- Quinoa: if you don't like quinoa, you may use brown rice, white rice, or couscous.
- Store the prepared meal prep bowls in airtight containers in the refrigerator for up to 4 days.
- This meal is slightly spicy but you may either add less sriracha or skip it completely.
- To thicken the sauce, mix about 2 tsp of cornstarch with water and add it to the sauce.
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