Description
Indulge in a sweet and savory delight with these vibrant Sticky Chicken Meal Prep Bowls, perfect for easy weeknight dinners or meal prepping.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 4 cloves fresh garlic, minced
- 1/4 cup brown sugar (or coconut sugar)
- 1/4 cup low-sodium soy sauce
- 2 tbsp apple cider vinegar
- 2 tbsp vegetable oil (or olive oil)
- 2 cups mixed vegetables (e.g., bell peppers, broccoli, carrots)
- 2 cups cooked rice or quinoa
Instructions
- Preheat Your Oven: Preheat your oven to 400°F (200°C). Prepare a baking dish with nonstick cooking spray or line with parchment paper.
- Prepare Your Marinade: In a bowl, whisk together soy sauce, brown sugar, minced garlic, and apple cider vinegar.
- Marinate the Chicken: Place chicken breasts in a resealable bag or shallow dish. Pour the marinade over the chicken and let it marinate for at least one hour (overnight for best flavor).
- Roast the Chicken: Remove marinated chicken from the marinade and place it in the preheated oven. Roast for approximately 25-30 minutes until internal temperature reaches at least 165°F (75°C).
- Cook Your Veggies: While the chicken roasts, heat vegetable oil in a pan over medium heat. Sauté mixed vegetables for about five minutes until tender but still vibrant.
- Assemble Your Bowls: Slice roasted chicken into bite-sized pieces. Serve over cooked rice or quinoa and top with sautéed vegetables. Drizzle any leftover marinade on top for added flavor.
Nutrition
- Serving Size: 1 bowl (400g)
- Calories: 450
- Sugar: 12g
- Sodium: 680mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 85mg
Keywords: - Marinating chicken for at least an hour enhances flavor and tenderness.- For a vegetarian option, substitute chicken with tofu or chickpeas.- Experiment with different vegetables based on seasonal availability.