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top view honey chicken over white rice and cucumber salad in a glass meal prep bowl
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5 from 2 votes

Honey Sriracha Chicken Meal Prep Bowls

These Honey Sriracha Chicken Meal Prep Bowls are made with crispy baked chicken, a sweet-and-spicy honey sriracha sauce, jasmine rice, fresh cucumber, and lime. They're ready in about 30 minutes and make four flavorful meals for the week.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American
Diet: Gluten Free
Skill Level: Intermediate
Servings: 4 servings
Author: Rena Awada

Ingredients

  • 1 pound boneless skinless chicken breast diced into 1-inch pieces
  • Kosher salt and ground pepper to taste
  • 1/3 cup flour gluten-free if needed
  • 2 large eggs
  • 2 tablespoons olive oil
  • 1 1/2 cup panko breadcrumbs gluten-free if needed
  • 1 English cucumber
  • 2 teaspoons toasted sesame oil
  • 1 tablespoon toasted sesame seeds
  • 2 cups cooked jasmine rice
  • 1 lime cut into wedges

Honey Sriracha Sauce:

  • 2/3 cup tomato passata (tomato puree)
  • 1/2 cup honey
  • 1/4 cup Sriracha or to taste
  • 1/2 teaspoon kosher salt or to taste

Instructions

  • Preheat the oven to 425ºF and line a large sheet pan with parchment paper.
  • Place the chopped 1 pound boneless skinless chicken breast in a bowl and season with Kosher salt and ground pepper. Sprinkle with the 1/3 cup flour and stir to coat.
  • In a bowl, whisk the 2 large eggs and 2 tablespoons olive oil until combined. Add the 1 1/2 cup panko breadcrumbs to a shallow plate.
  • Dip the chicken pieces into the beaten eggs, then coat with breadcrumbs and place on the prepared sheet pan.
    Dipping chicken in egg and olive oil mixture.
  • Bake the chicken for 10 minutes, or until crispy.
    Chicken pieces on a parchment lined baking sheet.
  • Meanwhile, place all the ingredients for the honey-sriracha sauce (2/3 cup tomato passata (tomato puree), 1/2 cup honey, 1/4 cup Sriracha, and 1/2 teaspoon kosher salt) in a saucepan and bring to a boil. Reduce the heat and simmer for 5 minutes to allow the flavors to meld.
    Making a honey sriracha sauce in a sauce pan.
  • Drizzle the honey-sriracha sauce over the chicken, then bake for 6-8 minutes.
    Sauce drizzled over chicken pieces on a baking sheet pan.
  • Meanwhile, chop the 1 English cucumber into bite-sized pieces, drizzle with the 2 teaspoons toasted sesame oil, and sprinkle with 1 tablespoon toasted sesame seeds.
    Sliced cucumber in a white bowl.
  • Divide among 4 meal prep bowls with the 2 cups cooked jasmine rice and 1 lime wedge.
  • Once the chicken is done, allow it to cool, then add it to the meal prep bowls.
    Meal prep bowls filled with honey sriracha chicken, rice and cucumbers.

Notes

  • Cut the chicken into similar-sized pieces so they cook evenly.
  • Don't overcrowd the baking sheet, or the chicken won't crisp properly.
  • Add the honey sriracha sauce after the chicken has started to crisp.
  • Adjust the amount of sriracha depending on how spicy you like your food.
  • For a milder sauce, use less sriracha and add a little extra honey.
  • Store meal prep bowls in airtight containers for up to 4 days.
  • Keep the cucumber separate if you prefer it cold and crisp.
  • Reheat the chicken in an air fryer or oven for the best texture.
  • Use cauliflower rice instead of jasmine rice for a lower-carb option.

Nutrition

Serving: 1serving | Calories: 649kcal | Carbohydrates: 91g | Protein: 35g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 166mg | Sodium: 1109mg | Potassium: 909mg | Fiber: 4g | Sugar: 40g | Vitamin A: 503IU | Vitamin C: 24mg | Calcium: 119mg | Iron: 4mg