Honey Sesame Chicken Lunch Bowls

4 servings


30 minutes

total time


1/4 cup chicken stock or water

1/4 cup reduced sodium soy sauce

1/4 cup honey (or maple syrup)

1 tablespoon sesame oil

1/2 teaspoon red pepper flakes

1 teaspoon cornstarch

3/4 cup rice (uncooked; or roughly 2 cups cooked)

2 tablespoons olive oil (divided)

3 cups broccoli (chopped into small pieces)

3 cups snap peas (ends trimmed)

2 large chicken breasts (cut into 1 inch cubes)

salt & pepper

sesame seeds (garnish)


Shake together all honey sesame sauce ingredients and set aside.

Cook rice according to package instructions. Divide between 4 storage containers.

Heat 1 tablespoon olive oil in a large pan. Add broccoli and snap peas. Cook for 5-7 minutes, until bright green and tender. Add to the rice in the storage containers.

Add remaining 1 tablespoon olive oil to pan. Add the chicken to the pan. Season with salt and pepper, and red pepper flakes (if desired). Cook for 7-10 minutes, until cooked through.

Add the sauce to the pan and simmer for 2 minutes, until thickened.

Add the chicken to the lunch containers and drizzle with sauce. Garnish with sesame seeds if desired.

Store in the fridge for up to 4 days. Reheat to serve.


Serving Size

1 bowl


483 kcal

Total Fat

14 g

Saturated Fat

2 g

Unsaturated Fat

11 g

Trans Fat

1 g


73 mg


716 mg

Total Carbohydrate

58 g

Dietary Fiber

4 g

Total Sugars

22 g


32 g

4 servings


30 minutes

total time
Start Cooking