Illustrative stock photos, not this exact recipe. Photo credits are at the bottom of the page.
Ingredients in this recipe
Tap any ingredient to read its history, origin and where it is used.
These bowls turn one hour of cooking into four lunches. Chicken and vegetables roast side by side on two trays while the rice cooks, and a simple soy-honey sauce ties everything together.
Let everything cool before you put the lids on so the bowls stay fresh and do not turn soggy.
Recipe label: Based on traditional technique. Photo: illustrative stock photo, not the finished dish from this exact recipe.
Photo credits: Photo 1: Ella Olsson on Unsplash; Photo 2: ROMAN ODINTSOV on Pexels; Photo 3: Loren Castillo on Pexels. Free stock photos, used under the Unsplash or Pexels license and shown here as illustrations only.
Chicken and Veggie Meal-Prep Bowls
Description
Four ready-to-grab lunch bowls with juicy baked chicken, rice and roasted vegetables. Cook once, eat all week.Ingredients
Bowls
Sauce
Instructions
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Heat the oven to 220°C / 425°F and cook the rice.
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Toss the chicken with half the oil and the seasoning. Toss the vegetables with the rest of the oil and a pinch of salt. Spread both on trays.
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Roast the vegetables 20-25 minutes. Roast the chicken 18-22 minutes until it reaches 75°C / 165°F. Rest 5 minutes and slice.
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Whisk the sauce. Divide the rice, vegetables and chicken between 4 containers and add the sauce on the side.
