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A zesty and high-protein meal prep recipe featuring tender chicken thigh pieces coated in a sweet and savory honey-lemon sauce. It is served alongside fluffy basmati rice and a vibrant mix of sautéed broccoli and green beans, all prepared in just 35 minutes.
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Prepare the vegetables and dice the chicken. → Whisk the sauce ingredients together and start cooking the rice. → Sauté and steam the broccoli and green beans until tender. → Sear the chicken on high heat, then pour in the sauce to thicken. → Portion the rice, veg, and chicken into containers.
Prepare the vegetables and dice the chicken. → Whisk the sauce ingredients together and start cooking the rice. → Sauté and steam the broccoli and green beans until tender. → Sear the chicken on high heat, then pour in the sauce to thicken. → Portion the rice, veg, and chicken into containers.
A zesty and high-protein meal prep recipe featuring tender chicken thigh pieces coated in a sweet and savory honey-lemon sauce. It is served alongside fluffy basmati rice and a vibrant mix of sautéed broccoli and green beans, all prepared in just 35 minutes.
Prepare the broccoli by cutting the florets into bite-sized pieces. Trim the woody outer layer of the stems and dice the tender inner part into similar-sized pieces.
Wash the green beans and remove the ends (top and tail). Leave them whole or cut them in half.
Slice the lemons in half and extract the juice, ensuring no seeds fall into the liquid.
Slice the chicken thighs into strips and then dice them into bite-sized pieces.
In a bowl, whisk together chicken stock, minced garlic, lemon juice, honey, onion powder, soy sauce, sesame oil, and corn flour. Season with salt and pepper.
Don't throw away the broccoli stems; they are full of flavor and nutrition once the woody outer layer is removed.
The 2:1 water-to-rice ratio ensures soft and fluffy basmati rice.
You can substitute chicken thighs with breasts, but reduce the cooking time to 6 minutes before adding the sauce to avoid drying them out.
Vegetables can be substituted with carrots, zucchini, or bok choy based on preference.
Containers can be stored for 4-5 days in the fridge or up to 4 months in the freezer.
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