Honey Lemon Chicken Bowls
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Cooking tools:
- Saute pan
- Stove
- Cutting board
- Chef's knife
- Measuring spoon
- Measuring cup
- Whisk
- Mixing bowl
- Mason jar
- Airtight container
- Spoon
- Tongs
- Plate
- Kitchen scale
- Colander
- Oven
Ingredients
- 2 tbsp. olive oil, divided
- 1 lb fresh asparagus, cut into bite-sized pieces (ends trimmed)
- 2 c chopped (small) broccoli florets
- Kosher salt and freshly-cracked black pepper
- 2 lb boneless skinless chicken breasts, cut into bite-sized pieces
- 6 c cooked rice or quinoa
- Optional garnishes: toasted sesame seeds, lemon slices/wedges
- ¼ cup chicken broth or water
- ¼ cup freshly-squeezed lemon juice
- ¼ cup honey
- 1 tbsp. cornstarch
- 1 tbsp. soy sauce
- 1 tsp. toasted sesame oil
- Pinch ground ginger
- 2 cloves garlic, pressed or minced
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