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Meal Prep Garlic Ginger Chicken Bowls

These meal prep garlic ginger chicken bowls are a delicious weekly lunch or dinner idea. Tender chicken in a homemade garlic ginger sauce, served with steamed rice and roasted broccoli. Garlic ginger sauce is so easy to make at home, soy sauce, fish sauce, honey, brown sugar, rice vinegar, garlic, and ginger reduce into a thick sweet and salty mixture.

garlic ginger chicken topped with sesame seeds
raw chicken tossed in garlic ginger sauce

TOOLS I USED FOR THIS RECIPE:

meal prep garlic ginger chicken bowls with sesame seeds on top

Cost Breakdown:

  • Broccoli – $2.17
  • Chicken – $5.74
  • Rice – $.94
  • Olive Oil – $.27
  • Salt/Pepper – $.08
  • Sesame Seeds – $.15
  • Soy Sauce – $.45
  • Honey – $.67
  • Fish Sauce – $.07
  • Rice Wine Vinegar – $.05
  • Brown Sugar – $.08
  • Garlic – $.37
  • Ginger – $.85

Total: $11.89

Per serving (5 servings): $2.37

broccoli on a sheet pan tossed in olive oil, salt, and pepper

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rice, broccoli, and garlic ginger chicken in meal prep bowls

Instructions:

For the rice:

  • In a large sauce pan combine the rice and water, stir well. Bring to a boil over high heat. Once boiling cover and reduce heat to low. Cook on low for 30 minutes. Remove lid, and fluff with a fork. Set aside to cool.

For the broccoli:

  • Preheat oven to 400 degrees F. Transfer broccoli to a large sheet pan, drizzle with olive oil, season with salt, and pepper. Toss to combine. Bake at 400 degrees F for 10-12 minutes until slightly tender. Set aside to cool.

For the sauce:

  • In a medium sauce pan combine the soy sauce, honey, fish sauce, rice vinegar, garlic, ginger, and brown sugar. Heat over medium high heat for 10-12 minutes, stirring occasionally. The mixture should thicken. Set 1/4 to 1/2 of the sauce aside to drizzle over the chicken after baking.
  • Transfer chicken to a large sheet pan, drizzle over half of the sauce, toss to combine. Bake at 400 degrees F for 12-14 minutes or until the chicken reaches an internal temperature of 165 degrees F. Set aside to cool.
  • Portion the rice and broccoli evenly into the 5 containers. Top with the cooked chicken, spoon over the reserved sauce, and top with sesame seeds. Allow to cool completely, seal, and store.
baked garlic ginger chicken on a sheet pan

Meal Prep Garlic Ginger Chicken Bowls

5 from 1 vote
Course: Lunch
Keyword: Chicken, Easy Lunch, Meal Prep
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 5 servings
Calories: 587kcal
Author: The Hearty Life
Cost: $
Print Recipe Pin Recipe

Ingredients: 

  • 1 1/2 – 2 lbs. Boneless, skinless chicken breast, cubed
  • 2 tbsp Sesame seeds

For the rice:

  • 2 cups Brown rice, dry
  • 4 cups Water

For the broccoli:

  • 2 – 2 1/2 lbs. Broccoli, cut into florets
  • 3 tbsp Olive oil
  • 2 tsp Salt
  • 1 tsp Black Pepper

For the sauce:

  • 1/2 cup Soy sauce
  • 1/4 cup Honey
  • 1 tbsp Fish sauce
  • 1 tbsp Rice wine vinegar
  • 2 tbsp Brown sugar
  • 4-5 cloves Garlic, minced
  • 2-3 tbsp Fresh ginger, minced

Instructions:

For the rice:

  • In a large sauce pan combine the rice and water, stir well. Bring to a boil over high heat. Once boiling cover and reduce heat to low. Cook on low for 30 minutes. Remove lid, and fluff with a fork. Set aside to cool.

For the broccoli:

  • Preheat oven to 400 degrees F. Transfer broccoli to a large sheet pan, drizzle with olive oil, season with salt, and pepper. Toss to combine. Bake at 400 degrees F for 10-12 minutes until slightly tender. Set aside to cool.

For the sauce:

  • In a medium sauce pan combine the soy sauce, honey, fish sauce, rice vinegar, garlic, ginger, and brown sugar. Heat over medium high heat for 10-12 minutes, stirring occasionally. The mixture should thicken. Set 1/4 to 1/2 of the sauce aside to drizzle over the chicken after baking.
  • Transfer chicken to a large sheet pan, drizzle over half of the sauce, toss to combine. Bake at 400 degrees F for 12-14 minutes or until the chicken reaches an internal temperature of 165 degrees F. Set aside to cool.
  • Portion the rice and broccoli evenly into the 5 containers. Top with the cooked chicken, spoon over the reserved sauce, and top with sesame seeds. Allow to cool completely, seal, and store.

Nutrition:

Serving: 1 serving | Calories: 587 kcal | Carbohydrates: 108 g | Protein: 88 g | Fat: 14 g | Saturated Fat: 3 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 4 g | Trans Fat: 1 g | Cholesterol: 203 mg | Sodium: 3102 mg | Potassium: 2787 mg | Fiber: 14 g | Sugar: 26 g | Vitamin A: 2661 IU | Vitamin C: 369 mg | Calcium: 291 mg | Iron: 7 mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

steamed rice and roasted broccoli in meal prep containers

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