One-Pan Sweet Chili Chicken Meal Prep Bowls
Cooking the broccoli and chicken in the same skillet cuts your dishwashing in half while letting the vegetables absorb all those wonderful pan juices. Paired with fluffy, fragrant coconut rice and finished with a satisfying sesame-scallion crunch, these bowls hold up beautifully in the fridge all week without drying out.
- Total Time40 minutes
- Yield4 bowls (serves 4) 1x
Ingredients
Scale
Coconut Rice
- 1 cup (185g) jasmine rice, rinsed well until water runs clear
- 1 cup (240ml) light coconut milk
- 1/2 cup (120ml) water
- 1/2 tsp kosher salt
Sweet Chili Chicken & Broccoli
- 1.5 lbs (680g) boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tbsp avocado oil or neutral cooking oil
- 1 large broccoli crown (about 12 oz / 340g), cut into bite-sized florets
- 1 can (8 oz / 227g) pineapple chunks in 100% juice, lightly drained (reserve 2 tablespoons of the juice)
- 3/4 cup (180ml) Thai sweet chili sauce
- 1 tbsp soy sauce
- 2 scallions, thinly sliced
- 1 tbsp toasted sesame seeds
Instructions
- Simmer the coconut rice: In a medium saucepan, combine the rinsed jasmine rice, coconut milk, water, and kosher salt. Bring to a boil over medium-high heat. Once boiling, reduce the heat to the lowest setting, cover tightly, and simmer for 15 minutes. Remove from the heat and let it rest, covered, for 10 minutes before fluffing with a fork.
- Sear the chicken: While the rice cooks, heat the avocado oil in a large, deep skillet over medium-high heat. Add the diced chicken thighs in a single layer and let them cook undisturbed for 3 minutes to develop a nice crust. Stir and continue to cook for another 3 to 4 minutes, until browned on all sides and cooked through to an internal temperature of 165°F (74°C).
- Steam-fry the broccoli: Add the broccoli florets and the 2 tablespoons of reserved pineapple juice directly to the skillet with the chicken. Immediately cover the pan with a tight-fitting lid and let it steam for 3 minutes, until the broccoli is bright green and crisp-tender.
- Glaze the pan: Uncover the skillet and reduce the heat to medium. Pour in the sweet chili sauce, soy sauce, and the drained pineapple chunks. Toss everything constantly for 2 minutes until the sauce bubbles, thickens slightly, and evenly coats the chicken and vegetables. Remove from the heat.
- Assemble the meal prep bowls: Divide the warm coconut rice evenly among 4 airtight containers. Spoon the sweet chili chicken and broccoli mixture over the rice. Garnish each portion evenly with the sliced scallions and toasted sesame seeds.
Notes
- Why it works: Swapping standard chicken breasts for chicken thighs ensures the meat stays incredibly juicy and tender even after a few days in the fridge and a trip through the microwave. Steam-frying the broccoli in the same pan right after searing the chicken picks up all the savory fond from the bottom of the skillet.
- Storage & Reheating: Portion the food into shallow containers and refrigerate within 2 hours of cooking to ensure food safety. Leave the lids loose until the food has completely cooled, then seal tightly. Store in the refrigerator for up to 4 days. To serve, reheat a single container loosely covered in the microwave for 90 seconds to 2 minutes, or until steaming hot.
Nutrition (per serving — estimates)
Calories: 580 | Total Carbs: 70g (Fiber: 4g, Sugar: 28g) | Fat: 16g (Saturated: 6g) | Protein: 38g
Nutritional values are approximate, based on standard reference data (USDA FoodData Central). Actual values vary by brand and exact measurements. For precision, use a tracker like MyFitnessPal or Cronometer.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Meal Prep
- Method: Stovetop
- Cuisine: American Asian
Nutrition
- Serving Size: 1 assembled bowl
- Calories: 580
- Sugar: 28g
- Fat: 16g
- Saturated Fat: 6g
- Carbohydrates: 70g
- Fiber: 4g
- Protein: 38g