Go Back
–+ servings
Honey Lemon Chicken and Broccoli Bowls

Honey Lemon Chicken and Broccoli Bowls

Yield: 4 servings
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
A takeout favorite that is sure to be a hit with the entire family! Plus, that lemon glaze is TO. DIE. FOR.
4.6 stars (9 ratings)

Ingredients

  • 1 cup white rice
  • 12 ounces broccoli florets, about 2-3 cups
  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
  • Kosher salt and freshly ground black pepper, to taste
  • 1 green onion, thinly sliced
  • ¼ teaspoon sesame seeds

For the lemon glaze

  • ½ cup chicken stock
  • ¼ cup pineapple juice
  • Juice of 1 lemon
  • ¼ cup honey
  • 1 tablespoon reduced sodium soy sauce
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon freshly grated ginger
  • 3 cloves garlic, minced
  • 1 tablespoon cornstarch
  • 1 teaspoon Sriracha, optional

Instructions

  • In a large saucepan of 1 1/2 cups water, cook rice according to package instructions; set aside.
  • Place broccoli florets into a steamer or colander set over a pan of boiling water. Cover and steam for 5 mins, or until cooked through and vibrant green; set aside.
  • Heat olive oil in a large skillet over medium high heat.
  • Season chicken with salt and pepper, to taste. Add chicken to the skillet and cook until golden, about 2-3 minutes; set aside.
  • To make the glaze, stir in chicken stock, pineapple juice, lemon juice, honey, soy sauce, vinegar, ginger, garlic, cornstarch and Sriracha in the skillet. Bring to a boil; reduce heat and simmer until slightly thickened, about 4-5 minutes. Stir in chicken and gently toss to combine.
  • Serve chicken immediately with rice and broccoli, garnished with green onion and sesame seeds, if desired.