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4.6 from 27 votes

Honey Lemon Chicken and Broccoli Bowls

A takeout favorite that is sure to be a hit with the entire family! Plus, that lemon glaze is TO. DIE. FOR.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4 servings
Course: Main Course
Cuisine: Asian

Ingredients

  • 1 cup white rice
  • 12 ounces broccoli florets about 2-3 cups
  • 1 tablespoon olive oil
  • 1 pound boneless skinless chicken breasts, cut into 1-inch chunks
  • Kosher salt and freshly ground black pepper to taste
  • 1 green onion thinly sliced
  • ¼ teaspoon sesame seeds
For the lemon glaze
  • ½ cup chicken stock
  • ¼ cup pineapple juice
  • Juice of 1 lemon
  • ¼ cup honey
  • 1 tablespoon reduced sodium soy sauce
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon freshly grated ginger
  • 3 cloves garlic minced
  • 1 tablespoon cornstarch
  • 1 teaspoon Sriracha optional

Instructions

    Cup of Yum
  1. In a large saucepan of 1 1/2 cups water, cook rice according to package instructions; set aside.
  2. Place broccoli florets into a steamer or colander set over a pan of boiling water. Cover and steam for 5 mins, or until cooked through and vibrant green; set aside.
  3. Heat olive oil in a large skillet over medium high heat.
  4. Season chicken with salt and pepper, to taste. Add chicken to the skillet and cook until golden, about 2-3 minutes; set aside.
  5. To make the glaze, stir in chicken stock, pineapple juice, lemon juice, honey, soy sauce, vinegar, ginger, garlic, cornstarch and Sriracha in the skillet. Bring to a boil; reduce heat and simmer until slightly thickened, about 4-5 minutes. Stir in chicken and gently toss to combine.
  6. Serve chicken immediately with rice and broccoli, garnished with green onion and sesame seeds, if desired.