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Honey Sriracha Chicken Meal Prep Bowls
Honey Sriracha Chicken Meal Prep Bowls are made with crispy baked chicken breast pieces drizzled in a simple sweet and spicy sauce recipe. Serve it over rice with cucumbers and lime for a flavorful make ahead lunch or dinner that's ready in just about 30 minutes.
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4 servings
Calories: 649 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 1 lb boneless skinless chicken breast diced into 1-inch pieces
- Kosher salt and ground pepper to taste
- 1/3 cup flour gluten-free if needed
- 2 large eggs
- 2 tbsp olive oil
- 1 1/2 cup panko breadcrumbs gluten-free if needed
- 1 English cucumber
- 2 tsp toasted sesame oil
- 1 tbsp toasted sesame seeds
- 2 cups cooked jasmine rice
- 1 lime cut into wedges
Honey Sriracha Sauce:
- 2/3 cup tomato passata (tomato puree)
- 1/2 cup honey
- 1/4 cup Sriracha or to taste
- 1/2 tsp kosher salt or to taste
Instructions
- Preheat the oven to 425ºF and line a large sheet pan with parchment paper.
- Place the chopped chicken in a bowl and season with salt and pepper. Sprinkle with the flour and stir to coat.
- In a bowl, whisk the eggs and oil until combined. To a shallow plate, add the breadcrumbs.
- Dip the chicken pieces into the beaten eggs, then coat with breadcrumbs and place on the prepared sheet pan. Bake the chicken for 10 minutes, or until crispy.
- 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.
- Drizzle the honey-sriracha sauce over the chicken and continue to bake for 6-8 minutes.
- Meanwhile, chop the cucumber into bite-sized pieces, drizzle with the sesame oil, and sprinkle with sesame seeds. Divide it among 4 meal prep bowls together with the cooked rice and the lime wedges.
- Once the chicken is done, allow it to cool, then add it to the meal prep bowls.
Cup of Yum
Notes
- Store leftovers in airtight containers. Everything will keep fresh, in the fridge, for up to about 3-4 days.
Nutrition Information
Serving
1serving
Calories
649kcal
(32%)
Carbohydrates
91g
(30%)
Protein
35g
(70%)
Fat
17g
(26%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
4g
Monounsaturated Fat
8g
Trans Fat
0.02g
Cholesterol
166mg
(55%)
Sodium
1109mg
(46%)
Potassium
909mg
(26%)
Fiber
4g
(16%)
Sugar
40g
(80%)
Vitamin A
503IU
(10%)
Vitamin C
24mg
(27%)
Calcium
119mg
(12%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 649
% Daily Value*
| Serving | 1serving | |
| Calories | 649kcal | 32% |
| Carbohydrates | 91g | 30% |
| Protein | 35g | 70% |
| Fat | 17g | 26% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 166mg | 55% |
| Sodium | 1109mg | 46% |
| Potassium | 909mg | 19% |
| Fiber | 4g | 16% |
| Sugar | 40g | 80% |
| Vitamin A | 503IU | 10% |
| Vitamin C | 24mg | 27% |
| Calcium | 119mg | 12% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.