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.
How to make honey sriracha chicken bowls
- Bread and bake the chicken.
- Cook the rice.
- Roast the broccoli.
- Make the sauce.
- Toss the chicken in the sauce.
- Serve and enjoy!
What to serve with honey sriracha chicken
Rice and broccoli are my easy go-to’s for any 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 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 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 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.
Wanna Learn How To Meal Prep?
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Meal prep tools for this recipe
- 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.
Honey Sriracha Chicken Meal Prep Bowls
- 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
- 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!