Honey Sriracha Chicken and Broccoli Meal Prep Bowls
olive oil spray
3 chicken breasts, diced into 1-inch pieces (24 ounces)
1 egg white (beaten)
2 tablespoons corn starch
2 teaspoons sesame oil
2 cups brown rice, cooked
1 1/4 teaspoon kosher salt, divided
1 head broccoli (cut into small florets)
Honey Sriracha Sauce:
2 tablespoons honey
1 teaspoon sesame oil
2 scallions (sliced)
2 tablespoons sriracha sauce
1 teaspoon seasoned rice vinegar
1 teaspoon black and white sesame seeds, or as desired
Preheat oven to 425F. Place the chicken in the egg whites, then in cornstarch and season with 3/4 teaspoon of salt. Spray a large nonstick sheet pan with olive oil spray (so the chicken won't stick) then add the chicken, leaving room for the broccoli on one end of the pan. Bake in the oven for approximately 10 minutes.
Remove the chicken from oven and flip, then add broccoli on the other half of the pan, then drizzle with 2 teaspoons sesame oil, season with 1/2 teaspoon salt and pepper (to desired taste). Place back in the oven and cook until the chicken is cooked through and the broccoli is tender, approximately 10 minutes.
While chicken is cooking, in a medium bowl whisk the honey, sriracha sauce, rice vinegar, and sesame oil together until it is smooth. Add the chicken and toss in the sauce to coat.
Divide all the ingredients to 4 meal prep bowls, then top with scallions and sesame seeds.