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 can't find sriracha, use Sambal Oelek or sweet chili sauce instead.
- Salt – to taste.
How to make honey sriracha chicken bowls
Step 1: Bread the chicken.
Drench the chicken in egg then coat it in flour.
Step 2: Bake the chicken.
Bake the chicken on a greased sheet pan 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.
Toss the chicken in the sauce, then add the chicken to meal prep bowls with the rice and broccoli.
Chicken meal prep tips
These honey sriracha chicken bowls are 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 leftover chicken and rice! 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 entirely! The chicken would also be good with sweet chili chicken sauce, coconut mango sauce or peanut dressing.
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!
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 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 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.
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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!