Honey Garlic Chicken Meal Prep

Prepare 2 bowls, one with beaten 1 large egg, and the second with 3 tablespoons cornstarch mixed with a pinch of salt and pepper. (about 1 tsp from 1 1/4 teaspoon kosher salt)

Dip the diced 4 chicken breasts into the beaten egg. Place all the pieces into the cornstarch and toss to lightly and evenly coat.

Heat one tablespoon of the 2 tablespoons avocado oil in a non-stick skillet over medium heat. Add the chicken pieces in a single layer without overlapping.

Cook until golden brown on all sides, about 8-10 minutes.

In a medium bowl whisk all the sauce ingredients (2 tablespoons honey, 2 tablespoons sriracha sauce, 2 garlic cloves, 1 tablespoon rice vinegar, and 1 teaspoon sesame oil). Pour sauce over the chicken and toss to coat, then set aside.

Quickly wipe the pan with a paper towel, and add the remaining one tablespoon of oil.

Preheat the skillet again, and stir-fry the 1 head broccoli florets until they start to brown. About 2-3 minutes. Season with a pinch of salt and pepper and set aside.

Add about 1/2 cup of cooked quinoa (2 cups cooked quinoa divided) to each meal prep bowl. Divide the broccoli and chicken among your bowls and arrange them over the quinoa.

Garnish with 2 green onions (diced), 1-2 teaspoon black and white sesame seeds, and lime wedges.

Refrigerated for up to 4 days. Serve cold or reheated, as desired.