High-Protein Chicken Meal-Prep Power Bowls

Serves 4 · 20 min prep · 22 min cook

Ingredients

• 1.5 lb boneless skinless chicken thighs
• 3 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp toasted sesame oil
• 3 minced garlic cloves
• 1 tbsp grated fresh ginger
• 3 cups cooked brown rice
• 4 cups broccoli florets
• 1.5 cups edamame shelled
• 2 shredded carrots
• 4 sliced green onions
• 1 tbsp sesame seeds
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp avocado oil

Instructions

1. 1In a medium bowl whisk soy sauce, honey, sesame oil, minced garlic, and grated ginger into a quick marinade. Add the chicken thighs and turn to coat. Marinate 15 minutes at room temperature or up to overnight in the fridge.
2. 2Preheat the oven to 425°F. Line a large rimmed sheet pan with parchment for easy cleanup.
3. 3Remove the chicken from the marinade, letting excess drip off, and arrange the pieces on one side of the sheet pan. Season lightly with salt and pepper.
4. 4Toss the broccoli florets with avocado oil and salt. Spread them on the other half of the pan in a single layer.
5. 5Roast for 18 to 22 minutes, flipping the chicken once halfway, until the chicken reaches 165°F internally and the broccoli edges are charred and crisp-tender.
6. 6While the pan roasts, warm the cooked brown rice and steam or microwave the edamame until hot. Shred the carrots if not already prepared.
7. 7Transfer the roasted chicken to a cutting board and slice into bite-size strips against the grain.
8. 8Divide the brown rice among four meal-prep containers. Top each with sliced chicken, roasted broccoli, edamame, and shredded carrots.
9. 9Sprinkle green onions and sesame seeds over every bowl. Let cool completely before sealing lids so condensation does not make the rice soggy.
10. 10Store in the refrigerator up to 4 days. Reheat gently in the microwave with the lid cracked, or enjoy the broccoli and edamame cold for a faster lunch.