Make these Honey Sesame Chicken Lunch Bowls ahead of time and you’ll have FOUR work lunches ready and waiting!
For more stir fry sauce ideas, check out this post with SEVEN different stir fry sauces that you can make ahead and freeze!
Can I tell you a secret? I’m not an organized person.
I know you see all these meal prep breakfasts and make ahead lunch bowls and maybe some neatly stacked containers of chicken fajita lunch bowls and you think ‘wow, that Denise? She’s organized!’.
The truth? I’m so not organized. I mean, my bag is still not unpacked from travelling last week!
The recipes that you see on the blog are a product of my disorganization. This is me, trying to overcome my disorganization. And I hope you don’t mind: I’m bringing you along for the ride!
Can I tell you another secret? Today’s honey sesame chicken lunch bowls are actually just a stir fry, divided into four containers.
I’m pretty sure you figured that out already, but just so we’re on the same page (wink wink).
I’ve already posted lots of salad-type lunch bowls…such as these chicken fajita lunch bowls, and these Mediterranean farro chicken lunch bowls. I thought it was time to mix it up a bit.
Guess what? These honey sesame chicken lunch bowls can be ready in under 30 minutes.
Just think about this: 30 minutes effort to ensure that you’ll have a healthy, filling lunch waiting for you for FOUR days. Doesn’t that sound awesome? It is.
Note: on day four, your broccoli is not going to smell like roses, but it still tastes delicious! Swap it for carrots, bell peppers or zucchini.
How it all goes down: cook your rice. Shake together your sauce. Cook your veggies. Then cook your chicken. Toss chicken in sauce and cook until it thickens slightly.
Portion out into four containers (I’m obsessed with these ones
Take a picture and post it on your social media. Let people assume that you have your life together. The end.
More meal prep work lunches for us!
- These Thai Chicken Lunch Bowls have a creamy dreamy peanut sauce!
- Get a ton of inspiration from this round-up of 19 Healthy Make Ahead Lunch Bowls
- Probably the EASIEST meal prep you’ll do: these Southwestern Sweet Potato & Lentil Jar Salads
Honey Sesame Chicken Lunch Bowls
Ingredients
Honey Sesame Sauce
- 1/4 cup chicken stock or water
- 1/4 cup soy sauce (I use reduced sodium)
- 1/4 cup honey
- 1 tablespoon sesame oil
- 1/2 teaspoon red pepper flakes
- 1 teaspoon cornstarch
Chicken Lunch Bowls
- 3/4 cup uncooked rice
- 1 tablespoon olive oil
- 3 cups broccoli, chopped into small pieces
- 3 cups snap peas, cut into small pieces
- 2 large chicken breasts, cut into small pieces
- salt & pepper
- red pepper flakes (optional)
- sesame seeds (garnish)
Instructions
- Shake together all honey sesame sauce ingredients and set aside.
- Cook rice according to package instructions. Divide between 4 storage containers.
- Heat olive oil in a large pan. Add broccoli and snap peas. Cook for 5 or so minutes, until bright green and tender. Add to the rice in the storage containers.
- Add additional olive oil if necessary. Add the chicken to the pan. Season with salt and pepper, and red pepper flakes (if desired). Cook for 7 or so 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.
Recipe Notes
Calories 445 // Fat 11 g // Saturated Fat 2 g // Cholesterol 70 mg // Sodium 698 mg // Carbohydrate 56 g // Fiber 3 g // Sugars 20 g // Protein 33 g
* If you are looking for ways to lighten this recipe up, try halving the sauce or swap part of the rice for cauliflower rice
This recipe is mildly spicy. Feel free to reduce or leave out the red pepper flakes for a less/non-spicy version.
Now this is a lunch bowl I can get into! LOVE the honey sesame flavors (and I’m pretty sure I can convince my kids to eat my veggies…;))!
I need these lunch bowls in my life! Such a quick and easy way to ensure a healthy lunch on the go! I love it!
These are lunch goals!!! I’d happily eat these every day – so many great flavors!
It sounds like you are organized with food though…I mean, these lunch bowls, YUM! I love the flavors of this chicken! Sounds perfect for an easy lunch!
I love the look of your grain bowls! Especially this one!!!
You’re my make-ahead lunch guru, Denise, organised or not.
The best thing about this is how easy it is. I’d love to see the ‘lunch envy’ you provoke when you take this to work!
Hey. How many calories per serving is this? Thanks 🙂
Hi Shanna, since I’m not a nutritionist, I’m not comfortable providing nutritional information for my recipes. You could always try a calculator like My Fitness Pal!
I calculated 450 calories per bowl. 🙂
How do you reheat the rice without is turning into a hard gritty crunchy mess? I can never reheat rice, even if I pour liquid into it first.. All I have at work to reheat with is a microwave..
Hi Christina! My rice never ends up crunchy…maybe because I use a rice cooker? With this recipe you will have some sauce on the rice so hopefully that will help too.
What kind of rice you use?
You can use whichever type of rice or grains you’d like. I use basmati.
Use cauliflower rice instead. Far fewer carbs, and no crunchy rice problems.
I would use Coco Aminos in place of the soy sauce. Healthier option.
Just sprinkle a little water on the rice and have a lid loose over it when you microwave it. I also use a rice cooker which may help to start.
Is it safe to microwave rice though?? I heard you can get food poisoning?? That is the only thing that is puttting me off right now!!
It’s perfectly safe to reheat rice! In fact it’s safe to make rice ahead and store for 4-6 days (I never keep mine for longer than 4 days though) http://www.stilltasty.com/articles/view/71
If I am going to re-heat rice in the microwave, I dampen a paper towel and drape it over the dish. It acts a steamer and the rice comes out perfect! These bowls sound delish and I plan on making them! Thanks!
This looks great and cant wait to try it. How much of each item (chicken, rice, vegetables) did you put into the containers? Thank you very much.
Hi Andrew, thanks so much! I think it’s about 1/2 cup cooked rice per bowl, 1/2 of a large chicken breast was about 1/3 cup? And lots of veggies, 1.5 cups per bowl. This is an estimation 😉 I hope you enjoy it!
More bowl recipes This is nice!
Where can I find the Recipe for this meal 😊 ?
Hi Kristina, you’re on the right page, it’s just above! 🙂
Looks delish! Do you think these would be ok to freeze to last over a couple of weeks?
Hi Lauren! I’ve never tried freezing this, actually I’ve never had much luck at freezing rice. If you try it would you let me know how it turns out?
Thankyou, I’m going to try this in the next couple days! I like easy simply recipes for 2 people!
I hope you like them, Marie!
Just saw this! Sounds very good.
Thanks Judy!
Where do I find the small glass dishes?
These snapware pyrex dishes are my absolute favorites: http://amzn.to/2iUOJ5t I found mine at Canadian Superstore but Amazon carries them too.
Do you use the 2 cup size pyrex dish for this lunch bowl?
Hi Hilary, yes I do! These are the ones I love: http://amzn.to/2tWQ1Cs
These look delicious! When having them for lunch, do you reheat everything in the same tub in the microwave? Or eat cold? Thanks!
Hi Emma! Yes, I re-heat the whole portion in the microwave.
How long do you microwave it for?
Hi Miranda, that’s going to depend a lot on the microwave you’re using, since they all seem to have different strengths. I put mine on 80% and give it 1:30 (with the lid ajar), and that works well in my microwave.
Can’t wait to try this
Just made this tonight. Watch out for salt levels. Used low sodium broth and soy but might have overseasoned a bit. I would say leave it off the chicken since you can always add. Super excited for lunch this week.
Thanks Adam! We use low sodium soy sauce but didn’t find it too salty. But definitely add the sauce to taste.
A great alternative for soy sauce is liquid aminos…I made this today and swapped the soy sauce for liquid aminos, which a great, healthier alternative.
I definitely want to try this 🙂 Thanks Jessica!
Going to try this tomorrow !!!
Let me know how you like them, Geri 🙂
Made this today and it was absolutely amazing! Added a red pepper for part of the broccoli and peas and used brown rice but didn’t change anything else. I could have split the recipe into 6 and would have had plenty. I am trying freezing the other 3 bowls so we will see. I will definitely make this again!
So happy you liked them Glenda! I’d love to know how it freeze/thaws 😀
I’m following the SlimFast Plan (2 shakes, up to 3 100-calorie snacks, and 1 healthy 500-calorie meal per day), and these bowls are perfect–tasty, filling, and easy! I now have dinner for the next four nights. Thanks so much!
I’m so glad they work on your plan Jamie! They’d be perfect for dinner 😀
Caleries?
Just added that info at the bottom of the recipe card! 450-ish, but there are suggestions if you want to lighten it up 😀
My wife and I just made this dish and it was delicious!!! We will definitely keep this as an easy go to recipe.
I’m so glad you guys liked it Johnny! Thanks for reporting back 🙂
The ads on this sight make it impossible to navigate.
Laura, can you tell me if you’re on mobile or desktop?
I am definitely making this today. For the veggies I will use broccoli with carrots ,celery and mushrooms . For 21 day fix count 1R 1Y 1-2 G and 2tsp seems about correct . Would you agree ??
Hi Maxine, I’m sorry I have no idea of what “1R 1Y 1-2 G and 2tsp” means? Could you please clarify?
The R, Y, G and tsp are 21 Day Fix container counts.
do you store the chicken in the fridge or the freezer?
Hi Natalie! I store the whole thing assembled with the sauce and everything in the fridge. I haven’t frozen them as I don’t enjoy freeze/thawed rice.
Hey this looks delicious was just wondering about the chicken. If I used already cooked frozen chicken is it safe to reheat it again to make the meal and then reheat when eating? Or would you say it’s better to use fresh chicken?
Hi Naomi! I haven’t tried making this particular dish with already cooked/frozen chicken, but I have frozen lots of my slow cooker chicken recipes after cooking and they seem to keep well in the fridge after thawing. I can’t find any official food safety information about this though…so if you are nervous, go for the fresh chicken instead.
I made these for lunch this week and they are delish! Thanks for such a great recipe!
I’m so happy you liked them Wendy! Thanks for reporting back 🙂
I am trying to not eat rice or pasta… what do you suggest in place of that?
Hey Cindy! You could use cauliflower rice, quinoa, barley, any other grain. I hope you like it 🙂
Is the nutrient stuff including the rice?
Yes!
Sounds delicious!
I am just wondering do I need to reheat each day or can it be eaten cold?
Hi Lawren, they are heated up like a stir fry 🙂 I hope you enjoy them!
I just wondered what size your Pyrex lunch boxes were (2cups?)
Hi Neha! I used the 2 cup snapware containers (these ones). They put the price up on Amazon but I’ve heard they’re a great deal at Walmart!
I have heard that heating olive oil can make it a carcinogen. Any thoughts on that?
Hi Mavis, I actually worked for 7 years in cancer research and have NEVER heard that before. In fact if you type ‘olive oil carcinogen’ into PubMed, you will find a whole lot of articles that suggest that olive oil has anti-cancer properties. I wouldn’t recommend heating olive oil over high heat, though, since it has a low smoking point. Hope this answers your question 🙂
Hi, where can I find that sauce shaker or something similar? Thanks!
Hi Mike, I love using my Oxo Good Grips Salad Dressing Shaker, or just a jar with a secure lid 🙂
Just ate this for lunch today. So delicious!!! pretty easy to make too. I just did some frozen veggies I had in the freezer, still worked great. Thanks for the recipe!
So happy you liked it Christy!
This looks greats looking to try this for work next week as lunch just a bit confused by the cup measurements? Is there anything I can use instead of cups to measure the ingredients?
Hi Ellie, unfortunately I don’t have weight measurements for these ingredients. I did find in my notes that 3/4 cup uncooked rice is 140g/5 oz. Hope that helps 🙂
I made these the other day and am just now enjoying one for lunch. The flavor is awesome and my husband approved!
So glad you’re enjoying your lunches this week, Mary!