Asian Chicken and Veggies Lunch Box

lunch idea for the whole week
Lunch idea for the whole week
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Ingredients

2 tbsp plus 1 tsp Olive oil divided
1 Yellow onions diced finely
1 Red bell pepper cored and sliced
3 cloves Garlic minced
3 cups Broccoli florets cut into about ¼-inch small florets
½ cup Water
1 ½ lbs Chicken Breast boneless, skinless, diced to 2-inch pieces
1 tsp Sea salt fine
½ tsp Black pepper ground
2 (16-oz) bags Cauliflower rice
3 tbsp Coconut aminos
2 tbsp Rice wine vinegar
1 tsp Fish sauce optional
pinch Red pepper flakes optional

Nutritional information

205
calories
10g
fat
11g
carbohydrates
18g
protein
44mg
cholesterol
1500mg
sodium
Ingredients

Asian Chicken and Veggies Lunch Box

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This Asian Chicken and Veggies is a delicious stir-fried vegetable meal that you can make in advance and bring for lunch all week. If you like a slightly thicker sauce, you can add ½ a teaspoon of arrowroot powder whisked with ½ teaspoon water and add to the sauce at the end of the cooking time. 

Start by cooking veggies and chicken. Make a sauce using coconut aminos and rice wine vinegar. Cook cauliflower rice. To serve, divide the Asian chicken and cauliflower rice between four meal prep containers. Leave to cool completely in the refrigerator before covering with lids. Enjoy!

To make Asian Chicken and Veggies, you will need the following ingredients:

Ingridiens for Asian Chicken and Veggies Lunch Box

Steps to make Asian Chicken and Veggies Lunch Box

1

Cook onion and red pepper

5

Heat 1 tablespoon of oil in a large skillet over medium heat. Once the oil is hot, add 1 diced onion and 1 sliced red pepper. Cook for 5-7 minutes until the veggies begin to soften.

2

Add garlic and broccoli

3

Add 3 minced cloves of garlic and 3 cups of broccoli florets. Stir to combine and gradually add ½ a cup of water. Let the broccoli cook for 3-5 minutes until it begins to soften.

3

Cook chicken

5

Using a spatula, push the vegetables to the sides of the pan to clear a space in the center. Add 1 tablespoon of oil to the center of the pan and then add the chicken. Season the chicken with salt and pepper and cook undisturbed for 5 minutes until brown on one side.

4

Cook cauli rice

3

Heat a large skillet over medium heat and add 1 teaspoon of oil. Once the oil is hot, add the cauli-rice. Season with salt and pepper to taste and cook for 3-5 minutes until hot.

5

Turn the chicken

1

After 5 minutes, flip the chicken.

6

Make sauce

2

Add 3 tablespoons of coconut aminos, 2 tablespoons of rice wine vinegar, and 1 teaspoon of fish sauce if using. Continue to cook for 3-4 minutes until the chicken is cooked through and the sauce has barely reduced. Thicken the sauce with arrowroot if desired.

7

Assemble lunch boxes

Divide the chicken and veggies and cauli-rice between four meal prep containers. Leave to cool completely in the refrigerator before covering.

8

Serve

Serve for healthy delicious weekday lunches.

This Asian Chicken and Veggies is a delicious and healthy make-ahead lunch recipe. If you try this tasty meal, please come back to leave a review below with your thoughts.

Bethany is very passionate about maintaining a healthy lifestyle and clean diet. She’s trying to cut meat out of her diet as much as possible and focuses on cooking vegetarian food and fish. Bethany gets a kick from finding ways to add new twists to classic dishes. What’s more, thanks to her Asian roots, she’s great at combining different cuisines to come up with something extraordinary. Bethany’s recipes will inspire you to add new colors and flavors to your everyday meals.

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Recipe Reviews

Average Rating:
(5.0)
Total Reviews: 1
Athina

Great recipe for my lunch box! Thanks!

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