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. I wouldn't recommend bone in chicken, as you'll have to cut away the bone regardless.
- Eggs – use buttermilk or mayo to coat the chicken instead.
- Flour – substitute for cornstarch, panko breadcrumbs or crushed-up cornflakes.
- Broccoli – swap out for any other vegetables 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 puree, maple syrup, apple cider vinegar, onion and garlic powder, salt and black pepper.
- Honey – agave or maple syrup can be used, but will alter the flavour.
- Sriracha – if you can't find sriracha, use your favorite hot sauce, Sambal Oelek or sweet chili sauce instead.
- Salt – to taste.
How to make honey sriracha chicken bowls
Step 1: Bread the chicken.
Preheat the oven to 425 degrees F. Add the egg to one large bowl, and the flour to another bowl. Drench the chicken in egg then coat it in flour.
Step 2: Bake the chicken.
Grease a non-stick baking sheet with cooking spray, olive oil or vegetable oil. Add the chicken to the pan and bake in the oven.
Step 3: Cook the rice.
While the chicken is cooking, cook the rice and chop up the broccoli florets.
Step 4: Flip the chicken and add the broccoli to the pan.
Flip the chicken over, season the broccoli and add it to the pan.
Step 5: Make the honey sriracha sauce.
Mix together the ketchup, honey, sriracha and salt then microwave until the sauce is slightly thickened.
Step 6: Coat the chicken in the sauce.
Remove the chicken from the oven, pour the sauce over top and toss to coat (toss in batches if need be). Add it to meal prep bowls, garnish with green onions and a tablespoon of sesame seeds, and serve!
Chicken meal prep tips
This honey sriracha chicken recipe is perfect for your weekly meal prep. Here are some of my top tips and tricks when it comes to meal prepping your bowls:
- Use glass containers: I recommend using these glass meal prep bowls. They're the perfect portion size and all you have to do is pull one out of the fridge and stick it in the microwave.
- Sprinkle some water over top before reheating: This is my number one hack when it comes to reheating a leftover chicken dish! Sprinkle a bit of water over top of the chicken and rice so it doesn't dry out before microwaving. This also helps avoid that dreaded leftover chicken taste.
- Mix up the veggies: To avoid meal prep fatigue, feel free to mix up the roasted veggies you serve with your chicken and rice. Roasted bell peppers or brussels sprouts would also be delicious!
- Try out different sauces: Adjust the spiciness of the sauce by adding in more or less sriracha, or try out different sauces and flavors entirely! The chicken would also be good with sweet chili chicken sauce, Korean inspired sauce, coconut mango sauce or peanut dressing.
- Make it on the stovetop: I love that this is a one-pan meal, but if you'd like, you can cook the chicken in a skillet over medium heat until cooked through. Use a meat thermometer to check that it's fully cooked if need be.
Looking for more chicken meal prep ideas? Check out my favourite chicken meal prep recipes.
Frequently Asked Questions
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.
You can definitely swap out the boneless skinless chicken breasts for boneless skinless chicken thighs. Instead of four breasts, you'll need to use eight thighs, and dice them up into 1-inch pieces.
You can typically find sriracha at the grocery store in the condiments aisle, but if you can't find any, you could swap it out for Sambal Oelek or sweet chili sauce.
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. If you want 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. These bowls would also be delicious with some glazed carrots or any salads of your choice!
This sriracha honey chicken recipe is great for meal prep, and the bowls can be stored in the fridge for up to 5 days.
Storing and reheating
Once you’ve cooked and assembled your honey sriracha chicken meal prep bowls, they’ll last in the refrigerator 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 and chicken before reheating so it doesn’t dry out.
Freezing the chicken
While you can’t freeze these meal prep bowls whole, you can freeze the cooked rice and the cooked honey sriracha chicken separately in freezer-safe containers or Ziploc bags for up to 3 months. Let the chicken and rice defrost in the fridge overnight before reheating as normal.
Make healthy eating easy! Join our Dinner Prep Pro app.
- ZERO ADS on over 450 recipes
- Customizable weekly meal plans
- Grocery and meal prep checklists
- Bonus resource library and community
More chicken meal prep bowls
Meal Prep Tools
- Get your square glass meal prep bowls here.
- I get all my free-range chicken breasts from Butcher Box, delivered to me frozen.
- This rice cooker saves so much time & makes clean up easy.
- **Get my full list of tools here**
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!
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! 🙂