Lemon Chicken Meal Prep

Name: Lemon Chicken Meal Prep
Total time: 35 min
Yield: 5 servings
Cuisine: American
Ingredients: 50 ml Olive Oil; 2 Large Heads Broccoli, Florets & Stems Trimmed; 250 g Green Beans, Top & Tailed; 1 kg Chicken Thigh, Boneless & Skinless, diced; 125 ml Chicken Stock; 3 Garlic Cloves, Minced; 2 Lemons, Juiced; 80 g Honey; 2.5 g Onion Powder; 30 ml Soy Sauce; 10 ml Sesame Oil; 12 g Corn Flour; 1 Seasoning; 350 g Basmati Rice, Washed; 700 ml Cold Water; 1 Salt; 5 g White Sesame Seeds; 5 g Black Sesame Seeds

35m

Serves 5

youtube.com

Lemon Chicken Meal Prep

youtube.com

35m

Serves 5

Directions

1Prepare the broccoli by trimming the florets and stems into bite-sized pieces.
2Prepare the green beans by removing the top and tail.
3Slice the lemons in half and juice them, making sure to remove any seeds.
4Dice the boneless, skinless chicken thighs into bite-sized pieces.
5In a bowl, combine the chicken stock, minced garlic, lemon juice, honey, onion powder, soy sauce, sesame oil, and corn flour.
6Whisk 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.
7In 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.
8In 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.
9Add 80ml of water to the pan, cover, and steam for 2 minutes. Remove the lid, mix and set aside.
10After 14 minutes, turn off the heat for the rice, leave the lid on for 4 more minutes, and fluff with a fork or spatula.
11In the same pan, add olive oil and chicken. Spread evenly, season with sea salt flakes, and cook regularly for 10 minutes.
12Mix the chicken, add the sauce mixture, and mix for 1½–2 minutes until it comes to a boil and the sauce thickens.
13Add white and black sesame seeds (optional), check seasoning, and mix for 20 seconds. Set aside.
14Portion the rice (210g), vegetable mix (130g), and honey chicken (200g) into meal prep containers. Sprinkle black sesame seeds on top of the rice.
15Seal 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
2 Large Heads Broccoli, Florets & Stems Trimmed
250 g Green Beans, Top & Tailed
1 kg Chicken Thigh, Boneless & Skinless, diced
125 ml Chicken Stock
3 Garlic Cloves, Minced
2 Lemons, Juiced
80 g Honey
2.5 g Onion Powder
30 ml Soy Sauce
10 ml Sesame Oil
12 g Corn Flour
1 Seasoning
350 g Basmati Rice, Washed
700 ml Cold Water
1 Salt
5 g White Sesame Seeds
5 g Black Sesame Seeds

Equipment

sharp pairing knifecitrus juicerwhisklarge saucepanlarge pan

Lemon Chicken Meal Prep

35m

Serves 5

youtube.com

Lemon Chicken Meal Prep

youtube.com

35m

Serves 5

Directions

1Prepare the broccoli by trimming the florets and stems into bite-sized pieces.
2Prepare the green beans by removing the top and tail.
3Slice the lemons in half and juice them, making sure to remove any seeds.
4Dice the boneless, skinless chicken thighs into bite-sized pieces.
5In a bowl, combine the chicken stock, minced garlic, lemon juice, honey, onion powder, soy sauce, sesame oil, and corn flour.
6Whisk 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.
7In 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.
8In 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.
9Add 80ml of water to the pan, cover, and steam for 2 minutes. Remove the lid, mix and set aside.
10After 14 minutes, turn off the heat for the rice, leave the lid on for 4 more minutes, and fluff with a fork or spatula.
11In the same pan, add olive oil and chicken. Spread evenly, season with sea salt flakes, and cook regularly for 10 minutes.
12Mix the chicken, add the sauce mixture, and mix for 1½–2 minutes until it comes to a boil and the sauce thickens.
13Add white and black sesame seeds (optional), check seasoning, and mix for 20 seconds. Set aside.
14Portion the rice (210g), vegetable mix (130g), and honey chicken (200g) into meal prep containers. Sprinkle black sesame seeds on top of the rice.
15Seal 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.