Scale

Honey Lemon Chicken Bowls:

2 tablespoons olive oil or butter, divided

1 pound fresh asparagus, ends trimmed and cut into bite-sized pieces

2 cups small broccoli florets

Kosher salt and freshly-cracked black pepper

2 pounds boneless skinless chicken breasts, cut into bite-sized pieces

6 cups cooked rice or quinoa

Optional garnishes: toasted sesame seeds, lemon slices, or fresh parsley

Honey Lemon Sauce:

1/4 cup chicken broth or water

1/4 cup freshly-squeezed lemon juice

1/4 cup honey

1 tablespoon cornstarch

1 tablespoon soy sauce

1 teaspoon toasted sesame oil

Pinch of ground ginger

2 cloves garlic, minced or pressed

Prepare the Vegetables: Heat 1 tablespoon oil in a large sauté pan over high heat. Add asparagus and broccoli. Season lightly with salt and pepper. Cook 4–5 minutes, stirring occasionally, until tender yet still crisp. Transfer to a plate.
Cook the Chicken: Add the remaining oil to the same pan. Add chicken, season with salt and pepper, and cook 5–6 minutes, stirring occasionally, until golden brown and no longer pink inside.
Make the Sauce: In a small bowl, whisk together broth, lemon juice, honey, cornstarch, soy sauce, sesame oil, ginger, and garlic until smooth.
Combine Chicken and Sauce: Pour the sauce into the pan with the chicken. Stir and cook for 1–2 minutes, until the sauce thickens and evenly coats the chicken.
Assemble the Bowls: Divide rice or quinoa evenly into 6 containers. Top with chicken, broccoli, and asparagus. Spoon extra sauce over everything. Garnish with sesame seeds or lemon slices.
Cool and Store: Let cool slightly, then cover and refrigerate for up to 4 days.