Meal Prep Spicy Chicken and Asparagus Rice Bowls

Serving Size: 1 bowl
Calories: 514
Fat: 13g
Carbohydrates: 70g
Protein: 39g

A simple stir-fry style recipe that’s quick and easy to throw together. Pair with white or brown rice for the perfect Sunday Meal Prep bowls!

Scale

1–1.5 pounds boneless skinless chicken breast (4–6 ounces per meal), cut into 1-2 inch chunks
1 1/2 cups uncooked short grain brown rice + cooking liquid
1 pound fresh asparagus, woody stems removed and cut into 2–3 inch spears
1 cup frozen peas
3 tablespoons EVOO or avocado oil
1 tablespoon cornstarch + 2 tablespoons water stirred into a slurry
1/4 teaspoon salt/pepper

For the sauce:

Cook brown rice according to package directions in water or broth (I use a rice cooker for mine).
Add all sauce ingredients to a mason jar or small bowl and mix until completely combined.
Heat 2 tablespoons oil in a wok or large saute pan over medium-high heat. When hot, add chicken, and season with salt and pepper. Cook for 6-8 minutes or until cooked through and just beginning to brown, stirring occasionally to ensure even cooking. Remove the chicken from the pan and set aside.
Heat 1 tablespoon oil in the same pan, and immediately add asparagus. Cook for 3-4 minutes stirring frequently, until bright green yet still firm. Add peas and stir until they no long appear frozen (about 30 seconds). Add sauce, and return chicken to the pan. Stir until everything is evenly coated in sauce, and sauce begins to bubble. Add the cornstarch slurry and stir until the sauce has thickened, about 1-2 minutes.
Portion rice and stir fry into four air tight containers and eat with four days. Enjoy!

This dish is mildly spicy, so if you don’t like the spice, leave out the sriracha and/or Sambal Oelek.

Nutrition information estimated with My Fitness Pal. Adapted from Chicken and Broccoli Stir Fry from The Food Network.

Find it online: https://projectmealplan.com/meal-prep-spicy-chicken-and-asparagus-rice-bowls/