Recipe

Honey Sriracha Chicken Meal Prep Bowls

A quick, modern meal prep that actually stays exciting: sticky-spicy chicken, crisp roasted broccoli, and fluffy rice with a bright lime sauce. Done in under 40 minutes.

By Matt Campbell

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4.8

A real photo of honey sriracha chicken meal prep bowls with rice and roasted broccoli in glass containers on a kitchen counter

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Meal prep gets a bad rap because it is often code for bland chicken, sad rice, and a foggy container smell by day three. We are not doing that.

These Honey Sriracha Chicken Meal Prep Bowls are my favorite kind of modern prep: fast, flexible, and built around big flavor. You get sticky, caramelized chicken, crisp-tender broccoli with browned edges, and a limey, garlicky drizzle that wakes everything up when you reheat it. The ingredients are easy to find, the instructions are straightforward, and the results taste like you cared a lot more than you actually had time for.

Bonus: you can scale it up without a spreadsheet. Double the rice, add another sheet pan of vegetables, and you have lunches handled.

A real photo of diced chicken thighs sizzling in a skillet with glossy honey sriracha sauce

Why It Works

Fast flavor build: Honey, sriracha, soy sauce, and lime create sweet heat plus tang, so the bowls do not taste flat after refrigeration.
Texture that survives meal prep: Roasted broccoli stays pleasantly crisp on the edges, and chicken thighs stay juicy even after reheating.
Sauce strategy: A quick lime yogurt drizzle gets packed separately, so your rice does not get soggy and the bowl tastes freshly finished.
Accessible swaps: Use chicken breast, tofu, or shrimp. Swap broccoli for green beans or brussels sprouts. The method holds up.

Pairs Well With

Storage Tips

Fridge: Store bowls in airtight containers for up to 4 days. Keep the lime drizzle in a separate small container if possible.

Reheat: Microwave 1 to 2 minutes, stir, then another 30 seconds as needed. If the rice feels dry, add 1 teaspoon water before reheating.

Freeze: Freeze the cooked chicken and rice for up to 2 months. Broccoli is best fresh, but it can be frozen if you do not mind softer texture. Thaw overnight in the fridge before reheating.

Food safety note: Cool cooked rice and chicken until no longer steaming before sealing and refrigerate promptly. Do not leave cooked food out for more than 2 hours total (or 1 hour if your kitchen is hot).

Common Questions

Can I use chicken breast instead of thighs?

Yes. Slice breast into 1-inch pieces and cook until the thickest piece hits 165°F and there is no pink, usually 5 to 7 minutes depending on your pan heat and how crowded the skillet is. Thighs are more forgiving, but breast works great if you do not overcook it.

Is this recipe very spicy?

It is a medium heat. For mild, start with 1 tablespoon sriracha. For spicy, go up to 3 tablespoons or add a pinch of red pepper flakes.

What rice works best for meal prep?

Jasmine or basmati reheat nicely. Brown rice also works and stays pleasantly chewy. You can also use quinoa.

How do I keep the broccoli from getting soggy?

Roast at high heat and do not overcrowd the pan. Dry the broccoli well after washing, and let it cool before sealing the containers so steam does not soften it.

Can I make this dairy free?

Yep. Swap the Greek yogurt for a dairy free yogurt or use a quick lime vinaigrette: lime juice, olive oil, a tiny bit of honey, salt, and garlic.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large sheet pan (lined for easy cleanup, optional)
Large skillet (nonstick or stainless)
Medium saucepan with lid (for rice)
Mixing bowls
Whisk or fork
Meal prep containers (4)
Small containers for sauce (optional but recommended)

I started making versions of this when I realized I was doing the classic weeknight spiral: I would cook something decent on Monday, then by Wednesday I was eating crackers over the sink because the idea of another big cooking session felt like a personal attack. This bowl was my reset. One pan of vegetables, one skillet of sticky chicken, and suddenly lunch felt like a small reward instead of a task. Also, the lime drizzle is non-negotiable. It is the difference between “meal prep” and “wait, did I accidentally make something I want to eat again tomorrow?”