Prep These Chicken & Rice Bowls Now for Lunches All Week

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If you made a commitment to bring your lunch to work or school more often, the first step to success is mastering the art of meal prep. By cooking a big batch of food all at once and portioning it out for the week ahead, you won’t be tempted to order takeout once noon rolls around. Not sure where to start? Try these easy chicken and rice bowls.

This recipe makes six servings and comes together in 30 minutes. Does it get any better than that?

Start by cooking the rice on the stovetop. Once that’s going, chop up some veggies — the author uses broccoli and asparagus, but use whatever you have on hand — and sauté them in a large pan. While the rice and veggies are cooking, you can whip up the honey-lemon sauce for your chicken. When the veggies are crisp-tender, remove them from the pan and add in your chicken breast, followed by the sauce, and sauté until the chicken is cooked through.

You can eat one or two servings now (gotta make sure it tastes good, right?), and then portion the remaining rice, chicken, and vegetables evenly among the storage containers. Pop them in the fridge and a delicious, healthy lunch will be waiting for you all week long!

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