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Low Calorie Meal Prep Honey Sriracha Chicken Bowls - Simple, Flavorful, and Weeknight Friendly

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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 pounds boneless, skinless chicken breasts (or thighs for extra tenderness)
  • For the sauce: 3 tablespoons sriracha
  • 3 tablespoons honey (or 2 tablespoons honey + 1 tablespoon zero-cal sweetener)
  • 2 tablespoons low-sodium soy sauce (or coconut aminos)
  • 1 tablespoon rice vinegar
  • 2 teaspoons sesame oil
  • 2 cloves garlic, minced
  • 1 teaspoon fresh grated ginger (or 1/2 teaspoon ground ginger)
  • 1–2 tablespoons water to thin, as needed
  • Optional: 1 teaspoon cornstarch for thicker glaze
  • Base: 2 cups cooked brown rice or jasmine rice (about 1 cup uncooked)
  • or 4 cups cauliflower rice for lower carbs and calories
  • Vegetables: 2 cups broccoli florets
  • 1 red bell pepper, sliced
  • 1 cup snap peas or green beans
  • 2 medium carrots, thinly sliced or ribboned
  • 2 green onions, sliced (for garnish)
  • To cook: 1 tablespoon avocado or olive oil
  • Salt and black pepper
  • Sesame seeds and lime wedges for serving (optional)

Method
 

  1. Cook your base: Prepare rice according to package directions. For cauliflower rice, sauté in a dry nonstick pan over medium heat for 5–7 minutes with a pinch of salt until steam evaporates and it’s tender.
  2. Make the sauce: In a small bowl, whisk sriracha, honey, soy sauce, rice vinegar, sesame oil, garlic, and ginger. Add 1–2 tablespoons water to loosen if needed. If you prefer a thicker glaze, whisk in cornstarch until smooth.
  3. Prep the chicken: Pat chicken dry and cut into bite-size pieces. Season with a pinch of salt and pepper.
  4. Sear the chicken: Heat oil in a large skillet over medium-high. Add chicken in a single layer and cook 5–7 minutes, stirring occasionally, until browned and cooked through.
  5. Add the sauce: Pour the sauce over the chicken. Reduce heat to medium and simmer 2–3 minutes, stirring, until glossy. If using cornstarch, cook until the sauce thickens and clings to the chicken.
  6. Steam-sauté the veggies: Remove chicken to a bowl. In the same skillet, add broccoli, bell pepper, snap peas, and carrots with a splash of water. Cover and steam 3–4 minutes, then uncover and sauté 2–3 minutes until crisp-tender. Season with salt and pepper.
  7. Combine: Return chicken to the pan and toss with a spoonful of sauce to coat the veggies lightly. Adjust seasoning to taste.
  8. Assemble bowls: Divide rice (or cauliflower rice) among 4 meal prep containers. Top with chicken and vegetables. Garnish with green onions, sesame seeds, and a squeeze of lime if you like.
  9. Cool and store: Let bowls cool uncovered for 15–20 minutes before sealing to prevent condensation and sogginess.