Lemon Chicken Meal Prep

35 mins
Serves 5
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Directions

  1. 1Prepare the broccoli by trimming the florets and stems into bite-sized pieces.
  2. 2Prepare the broccoli by trimming the florets and stems into bite-sized pieces.
  3. 3Prepare the broccoli by trimming the florets and stems into bite-sized pieces.
  4. 4Prepare the green beans by removing the top and tail.
  5. 5Prepare the green beans by removing the top and tail.
  6. 6Prepare the green beans by removing the top and tail.
  7. 7Slice the lemons in half and juice them, making sure to remove any seeds.
  8. 8Slice the lemons in half and juice them, making sure to remove any seeds.
  9. 9Slice the lemons in half and juice them, making sure to remove any seeds.
  10. 10Dice the boneless, skinless chicken thighs into bite-sized pieces.
  11. 11Dice the boneless, skinless chicken thighs into bite-sized pieces.
  12. 12Dice the boneless, skinless chicken thighs into bite-sized pieces.
  13. 13In a bowl, combine the chicken stock, minced garlic, lemon juice, honey, onion powder, soy sauce, sesame oil, and corn flour.
  14. 14In a bowl, combine the chicken stock, minced garlic, lemon juice, honey, onion powder, soy sauce, sesame oil, and corn flour.
  15. 15In a bowl, combine the chicken stock, minced garlic, lemon juice, honey, onion powder, soy sauce, sesame oil, and corn flour.
  16. 16Whisk the sauce mixture until everything is combined and the corn flour is broken down. Season with sea salt flakes and cracked black pepper to taste.
  17. 17Whisk the sauce mixture until everything is combined and the corn flour is broken down. Season with sea salt flakes and cracked black pepper to taste.
  18. 18Whisk the sauce mixture until everything is combined and the corn flour is broken down. Season with sea salt flakes and cracked black pepper to taste.
  19. 19In a large saucepan over high heat, add the basmati rice, cold water, and sea salt flakes. Bring to a boil, then cover, reduce heat to low, and cook for 14 minutes undisturbed.
  20. 20In a large saucepan over high heat, add the basmati rice, cold water, and sea salt flakes. Bring to a boil, then cover, reduce heat to low, and cook for 14 minutes undisturbed.
  21. 21In a large saucepan over high heat, add the basmati rice, cold water, and sea salt flakes. Bring to a boil, then cover, reduce heat to low, and cook for 14 minutes undisturbed.
  22. 22In a large pan over medium-high heat, add olive oil, broccoli, and stems. Sauté for 3–4 minutes until golden brown. Add in green beans and continue sautéing for about 3 minutes, mixing regularly. Season with cracked black pepper.
  23. 23In a large pan over medium-high heat, add olive oil, broccoli, and stems. Sauté for 3–4 minutes until golden brown. Add in green beans and continue sautéing for about 3 minutes, mixing regularly. Season with cracked black pepper.
  24. 24In a large pan over medium-high heat, add olive oil, broccoli, and stems. Sauté for 3–4 minutes until golden brown. Add in green beans and continue sautéing for about 3 minutes, mixing regularly. Season with cracked black pepper.
  25. 25Add 80ml of water to the pan, cover, and steam for 2 minutes. Remove the lid, mix and set aside.
  26. 26Add 80ml of water to the pan, cover, and steam for 2 minutes. Remove the lid, mix and set aside.
  27. 27Add 80ml of water to the pan, cover, and steam for 2 minutes. Remove the lid, mix and set aside.
  28. 28After 14 minutes, turn off the heat for the rice, leave the lid on for 4 more minutes, and fluff with a fork or spatula.
  29. 29After 14 minutes, turn off the heat for the rice, leave the lid on for 4 more minutes, and fluff with a fork or spatula.
  30. 30After 14 minutes, turn off the heat for the rice, leave the lid on for 4 more minutes, and fluff with a fork or spatula.
  31. 31In the same pan, add olive oil and chicken. Spread evenly, season with sea salt flakes, and cook regularly for 10 minutes.
  32. 32In the same pan, add olive oil and chicken. Spread evenly, season with sea salt flakes, and cook regularly for 10 minutes.
  33. 33In the same pan, add olive oil and chicken. Spread evenly, season with sea salt flakes, and cook regularly for 10 minutes.
  34. 34Mix the chicken, add the sauce mixture, and mix for 1½–2 minutes until it comes to a boil and the sauce thickens.
  35. 35Mix the chicken, add the sauce mixture, and mix for 1½–2 minutes until it comes to a boil and the sauce thickens.
  36. 36Mix the chicken, add the sauce mixture, and mix for 1½–2 minutes until it comes to a boil and the sauce thickens.
  37. 37Add white and black sesame seeds (optional), check seasoning, and mix for 20 seconds. Set aside.
  38. 38Add white and black sesame seeds (optional), check seasoning, and mix for 20 seconds. Set aside.
  39. 39Add white and black sesame seeds (optional), check seasoning, and mix for 20 seconds. Set aside.
  40. 40Portion the rice (210g), vegetable mix (130g), and honey chicken (200g) into meal prep containers. Sprinkle black sesame seeds on top of the rice.
  41. 41Portion the rice (210g), vegetable mix (130g), and honey chicken (200g) into meal prep containers. Sprinkle black sesame seeds on top of the rice.
  42. 42Portion the rice (210g), vegetable mix (130g), and honey chicken (200g) into meal prep containers. Sprinkle black sesame seeds on top of the rice.
  43. 43Seal the containers and refrigerate immediately. They will last for 4 days in the fridge and 4 months in the freezer. If using vacuum-sealed containers, they will last 5 days in the fridge.
  44. 44Seal the containers and refrigerate immediately. They will last for 4 days in the fridge and 4 months in the freezer. If using vacuum-sealed containers, they will last 5 days in the fridge.
  45. 45Seal the containers and refrigerate immediately. They will last for 4 days in the fridge and 4 months in the freezer. If using vacuum-sealed containers, they will last 5 days in the fridge.

Ingredients

  • 50 ml Olive Oil
  • 50 ml Olive Oil
  • 50 ml Olive Oil
  • 2 Large Heads Broccoli, Florets & Stems Trimmed
  • 2 Large Heads Broccoli, Florets & Stems Trimmed
  • 2 Large Heads Broccoli, Florets & Stems Trimmed
  • 250 g Green Beans, Top & Tailed
  • 250 g Green Beans, Top & Tailed
  • 250 g Green Beans, Top & Tailed
  • 1 kg Chicken Thigh, Boneless & Skinless, diced
  • 1 kg Chicken Thigh, Boneless & Skinless, diced
  • 1 kg Chicken Thigh, Boneless & Skinless, diced
  • 125 ml Chicken Stock
  • 125 ml Chicken Stock
  • 125 ml Chicken Stock
  • 3 Garlic Cloves, Minced
  • 3 Garlic Cloves, Minced
  • 3 Garlic Cloves, Minced
  • 2 Lemons, Juiced
  • 2 Lemons, Juiced
  • 2 Lemons, Juiced
  • 80 g Honey
  • 80 g Honey
  • 80 g Honey
  • 2.5 g Onion Powder
  • 2.5 g Onion Powder
  • 2.5 g Onion Powder
  • 30 ml Soy Sauce
  • 30 ml Soy Sauce
  • 30 ml Soy Sauce
  • 10 ml Sesame Oil
  • 10 ml Sesame Oil
  • 10 ml Sesame Oil
  • 12 g Corn Flour
  • 12 g Corn Flour
  • 12 g Corn Flour
  • 1 Seasoning
  • 1 Seasoning
  • 1 Seasoning
  • 350 g Basmati Rice, Washed
  • 350 g Basmati Rice, Washed
  • 350 g Basmati Rice, Washed
  • 700 ml Cold Water
  • 700 ml Cold Water
  • 700 ml Cold Water
  • 1 Salt
  • 1 Salt
  • 1 Salt
  • 5 g White Sesame Seeds
  • 5 g White Sesame Seeds
  • 5 g White Sesame Seeds
  • 5 g Black Sesame Seeds
  • 5 g Black Sesame Seeds
  • 5 g Black Sesame Seeds

Equipment

sharp pairing knifecitrus juicerwhisklarge saucepanlarge pan