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Low Calorie Meal Prep Asian Chicken With Steamed Veggies - Simple, Flavorful, and Ready for the Week

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken: 1.5–2 pounds boneless, skinless chicken breasts (or thighs for juicier meat, slightly higher calories)
  • Veggies: 4 cups broccoli florets, 2 cups sliced carrots, 1 red bell pepper (sliced), 1 cup snap peas (optional)
  • Aromatics: 3 cloves garlic (minced), 1 tablespoon fresh ginger (grated)
  • Marinade/Sauce: 3 tablespoons low-sodium soy sauce or tamari, 1 tablespoon rice vinegar, 1 tablespoon fresh lime juice, 1 tablespoon honey or maple syrup, 1 teaspoon sesame oil, 1–2 teaspoons sriracha or chili paste (optional), 2 tablespoons water
  • Thickener (optional): 1 teaspoon cornstarch mixed with 1 tablespoon water
  • Cooking fats: 1–2 teaspoons avocado oil or olive oil (for searing chicken if pan-cooking)
  • Garnishes: Sliced green onions, toasted sesame seeds, extra lime wedges
  • Optional add-ons: Cauliflower rice or 1/3–1/2 cup cooked brown rice per meal container

Method
 

  1. Make the marinade: In a bowl, whisk soy sauce, rice vinegar, lime juice, honey, sesame oil, water, garlic, ginger, and sriracha if using.
  2. Prep the chicken: Pat chicken dry and cut into bite-size pieces or thin strips for quick cooking. Add to half the marinade and toss. Reserve the other half for the sauce. Marinate for 15–30 minutes in the fridge.
  3. Steam the veggies: Bring 1–2 inches of water to a simmer in a pot with a steamer basket. Add carrots and broccoli first; steam 4–5 minutes. Add bell pepper and snap peas; steam another 2–3 minutes. Veggies should be bright and crisp-tender. Remove and set aside.
  4. Cook the chicken: Heat a large nonstick skillet over medium-high. Add a small amount of oil. Add marinated chicken in a single layer. Cook 5–7 minutes, stirring occasionally, until cooked through and lightly browned.
  5. Make it saucy (optional): Reduce heat to medium. Pour the reserved marinade into the pan and simmer 1–2 minutes. If you want a thicker glaze, stir in the cornstarch slurry and cook until glossy, about 30–60 seconds.
  6. Assemble meal prep: Divide steamed veggies among 4–5 containers. Add chicken on top or to the side. Spoon extra sauce over the chicken. Add a sprinkle of green onions and sesame seeds.
  7. Optional carbs: If including rice or cauliflower rice, place a small portion in each container before adding veggies and chicken.
  8. Cool, then store: Let containers cool uncovered for 10–15 minutes before sealing to avoid condensation.