Honey Sriracha Chicken Meal Prep Bowls

About This Recipe

These Honey Sriracha Chicken Meal Prep Bowls are made with crispy baked chicken, a sweet-and-spicy honey sriracha sauce, jasmine rice, fresh cucumber, and lime. They're ready in about 30 minutes and make four flavorful meals for the week.

Ingredients

• 1 pound Boneless skinless chicken breast, diced into 1-inch pieces
• to taste Kosher salt and ground pepper
• 1/3 cup Flour, gluten-free if needed
• 2 large Eggs
• 2 tablespoons Olive oil
• 1 1/2 cups Panko breadcrumbs, gluten-free if needed
• 1 English cucumber
• 2 teaspoons Toasted sesame oil
• 1 tablespoon Toasted sesame seeds
• 2 cups Cooked jasmine rice
• 1 Lime, cut into wedges
• 2/3 cup Tomato passata (tomato puree)
• 1/2 cup Honey
• 1/4 cup Sriracha
  or to taste
• 1/2 teaspoon Kosher salt
  or to taste

Instructions

1. Preheat the oven to 425°F and line a large sheet pan with parchment paper.
2. Place the chopped chicken in a bowl and season with salt and pepper. Sprinkle with the flour and stir to coat.
3. In a bowl, whisk the eggs and olive oil until combined. Add the panko breadcrumbs to a shallow plate.
4. Dip the chicken pieces into the beaten eggs, then coat with breadcrumbs and place on the prepared sheet pan.
5. Bake the chicken for 10 minutes, or until crispy.
6. Meanwhile, place all the ingredients for the honey-sriracha sauce in a saucepan and bring to a boil. Reduce the heat and simmer for 5 minutes to allow the flavors to meld.
7. Drizzle the honey-sriracha sauce over the chicken, then bake for 6-8 minutes.
8. Meanwhile, chop the cucumber into bite-sized pieces, drizzle with the toasted sesame oil, and sprinkle with toasted sesame seeds.
9. Divide among 4 meal prep bowls with the cooked jasmine rice and lime wedges.
10. Once the chicken is done, allow it to cool, then add it to the meal prep bowls.