These Honey Sriracha Chicken Meal Prep Bowls are a delicious make-ahead lunch idea. The sauce is so easy to make with just 3 ingredients!
Ingredients and substitutions
- Olive oil – or another neutral cooking oil such as avocado or canola oil.
- Chicken breasts – boneless skinless chicken thighs would also work.
- Eggs – use buttermilk or mayo to coat the chicken instead.
- Flour – substitute for panko breadcrumbs or crushed-up cornflakes.
- Broccoli – swap out for another veggie of your choice like cauliflower.
- Jasmine rice – feel free to use any grain like brown rice or even quinoa.
- Green onions – leave these off if you don’t have any on hand.
- Sesame seeds – black and white sesame seeds would both be good, or you can leave these off altogether.
Honey sriracha sauce
- Ketchup – make your own using a combination of tomato paste, apple cider vinegar and maple syrup.
- Honey – agave or maple syrup can be used, but will alter the flavour.
- Sriracha – if you don’t like too much spice, just use 2 tbsp. sriracha.
- Salt – to taste.
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How to make honey sriracha chicken bowls
Step 1: Bread the chicken.
Preheat oven to 425 F. Add egg and flour to two large separate bowls. Drench chicken in egg, then coat in flour, shaking to get off any extra flour.
Step 2: Bake the chicken.
Grease a non-stick baking sheet with cooking spray or olive oil (about 1/2 tbsp) then add chicken pieces, leaving a bit of extra room for broccoli at one end. Bake in the oven for 10 minutes.
Step 3: Cook rice.
While the chicken is cooking, make rice in a rice cooker or according to package directions (you want enough rice for two servings). Chop broccoli florets.
Step 4: Flip the chicken and cook alongside broccoli.
Remove chicken from oven and flip, then add broccoli and drizzle with olive oil (about 1/2 tbsp) and season with salt and pepper. Place back in the oven for another 10 minutes.
Step 5: Make the honey sriracha sauce.
Mix together ketchup, honey, sriracha and salt then microwave for 2 minutes until sauce is slightly thickened.Â
Step 6: Coat the chicken in the sauce.
Remove chicken from oven and toss in sauce to coat. Add all ingredients to meal prep bowls then top with green onions and sesame seeds (optional). Serve and enjoy!
What to serve with honey sriracha chicken
Rice and broccoli are my easy go-to’s for any chicken meal prep recipe, but you can totally get creative with the side dishes you add to this honey sriracha chicken.
If you're looking to make these bowls low-carb, just leave out the rice altogether and double up on the chicken or broccoli, or use cauliflower rice instead of regular rice. You can also add in an extra veggie like red pepper.
This is such a versatile recipe that you can basically clear out your vegetable crisper and just add in whatever you have on hand. Most veggies will cook in the last 10 minutes in the oven alongside the chicken, so there's no need to dirty up any more dishes or sauté anything. Go ahead and get creative!
Frequently Asked Questions
The honey sriracha sauce for this chicken meal prep recipe is super easy and uses pantry ingredients that you probably already have on hand. All you need is ketchup, honey and sriracha. Mix the ingredients together and you’ve got an easy and delicious sauce!
Honey sriracha chicken offers the perfect combo of sweet and spicy. You get the sweetness from the honey and ketchup, and the spiciness from the sriracha.
This honey sriracha sauce is pretty spicy, so if you want to cut back on the heat, use 2 tbsp. sriracha instead of the full 1/3 cup.
Storing and reheating
Once you’ve cooked and assembled your honey sriracha chicken meal prep bowls, they’ll last in the fridge for up to 5 days. Store everything together in a glass meal prep container – that way, when you’re ready to enjoy, all you have to do is pull one out of the fridge and stick it in the microwave for 1 to 2 minutes. I recommend sprinkling some water over top of the rice before reheating so it doesn’t dry out.
Freezing this recipe
While you can’t freeze these meal prep bowls whole, you can freeze the cooked honey sriracha chicken in freezer-safe containers or Ziploc bags for up to 3 months. Let the chicken defrost in the fridge overnight before reheating as normal.
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Honey Sriracha Chicken Meal Prep Bowls
Ingredients
- 1 tbsp olive oil, divided
- 3 chicken breasts, diced into 1-inch pieces
- 2 eggs
- 2 cups flour
- 1 head Broccoli
- 2 cups jasmine rice, cooked
- 2 green onions, sliced (optional)
- 1 tbsp sesame seeds (optional)
Honey Sriracha Sauce
- 1/2 cup ketchup
- 1/2 cup honey
- 1/3 cup Sriracha
- 1/2 tsp salt
Instructions
- Preheat oven to 425 F. Add egg and flour to two large separate bowls. Drench chicken in egg, then coat in flour, shaking to get off any extra flour. Grease a non-stick baking sheet with cooking spray or olive oil (about 1/2 tbsp) then add chicken pieces, leaving a bit of extra room for broccoli at one end. Bake in the oven for 10 minutes.
- Meanwhile, cook rice in a rice cooker or according to package directions (you want enough rice for two servings). Chop broccoli florets.
- Remove chicken from oven and flip, then add broccoli and drizzle with olive oil (about 1/2 tbsp) and season with salt and pepper. Place back in the oven for another 10 minutes.
- While everything is finishing cooking, mix together sauce ingredients then microwave for 2 minutes until sauce is slightly thickened. Remove chicken from oven and toss in sauce to coat.
- Add all ingredients to meal prep bowls then top with green onions and sesame seeds (optional). Serve and enjoy!
Video
Notes
Nutrition
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Comments & Reviews
Angie says
Hello,
i just finished making the recipe. I only have this tiny little problem with mine and is that the flour still shows even after it has baked. i don”t know what i did wrong.
Taylor Stinson says
Hey Angie – that’s sometimes normal! Toss it in the sauce, I promise you will not taste it as it has been cooked and is safe to consume.
Morage says
Hello, im not a hue fan of ketchup, is this a strong taste in the sauce? also, how healthy is this recipe?
Taylor Stinson says
I would say the taste is a ketchup-sriracha mix. To answer your question as to the healthy aspect, it really does depend on your overall goals. In my definition of healthy, which is to eat mostly whole foods and include plenty of veggies and lean proteins in my diet, this recipe fits that description.
Beth Prater says
First time visiting your site. I made this for dinner tonight and hubby loved it so much he wanted to take some to share at work. Also liked the brocolli, the only brocolli I ever make is the steamed plain with butter. Yours was different and tastey. My youngest is a very picky eater and she liked it. Will try your mushroom stuffed pizza tomorrow.
Taylor Stinson says
Hey Beth! SO glad you enjoyed this recipe, that makes me so happy 🙂 I love roasting broccoli, it definitely gives it greater flavor! Let me know how you like the mushrooms!
Daisy says
I have an allergy to egg. And cannot use egg substitute. Any recommendations of a substitute to get the crispy texture?
Thanks ! =)
Taylor Stinson says
Hey Daisy! I wish I could help here but I’ve never tried making a breading without egg before. Here’s an article that could help: https://www.thekitchn.com/ideas-for-breading-that-doesnt-use-eggsrecipe-questions-167823
Otherwise, I’d recommend just leaving the breading off the chicken altogether, or maybe try dipping the chicken in buttermilk, then in breadcrumbs. That would be my best guess!
Rebecca says
I just finished making this a few minutes ago and it worked out so well!! The chicken bites are so delicious I wanted to just eat them all right away! Very tasty, thanks for sharing, and love the site 🙂
Taylor Stinson says
I’m so happy you enjoyed Rebecca!!! Thank you so much for the kind words 🙂
Tiffany says
Could I do this without the siracha? Isn’t ketchup all sugar?
Taylor Stinson says
Honestly I wouldn’t recommend making this without the sriracha – you need the heat and the ketchup would be overwhelming.
Vivienne says
Hi Taylor. Am new to the concept of meal preps but am keen to try. Problem is we are a household of 4 so they would all be gone in one go and wanted to change up the meals each day. Do you think these would freeze so I could do larger batches and rotate? Or do you think the broccoli would suffer ? Thanks so much.
Taylor Stinson says
Hey Vivienne! I wish I could say that these bowls could be frozen but I just don’t see any of the ingredients holding up. I do have some freezer-friendly archives here for you to look through 🙂 https://thegirlonbloor.com/category/recipes-food-2/freezer-friendly/
Rose says
Made this tonight. It was really good (but a little hot for my taste, so I’ll adjust it next time). It was easy to make. Thank you for the recipe!
Taylor Stinson says
Yay!!! So glad you liked it Rose 🙂
Erin says
Hi Taylor. I absolutely love your recipes! Thank you for sharing them. They are on regular rotational in my house.
Taylor Stinson says
Aww thank you so much Erin!!! That makes my day to hear that <3
CP says
Hi Taylor, I absolutely love your recipe ideas. I’ve tried lunch in mason jars before and they were brill. I want to try the sheet bake method, but I just wanted to ask how long your prepared meals last (unfrozen)? I would think a salad in a jar might go bad after a day or 2, so I had only ever done it the night before. As someone struggling with an eating disorder, it is much better and healthier for me to organise, but larger meals can sometimes be difficult for me to portion up. I could do with some of your will power in this aspect. Thanks for the inspiration!
Taylor Stinson says
Aww thank you so much!!! I’m so happy you like my recipes <3 I would say most of my prepared meals last anywhere from 3-5 days in the fridge - these bowls in particular would probably last closer to the 5 day mark whereas different salads may be closer to 3 days depending on how you have layered the ingredients. I've had jar salads last 4-5 days before if the lettuce is on top and dressing is on the bottom with some chicken. Hope these recipes help and thanks so much for commenting! 🙂