For the Chicken & Broccoli:

2 tablespoons avocado oil (divided)

4 boneless, skinless chicken breasts, diced into 1-inch pieces

1 large egg, beaten

2 tablespoons cornstarch

1 1/4 teaspoon kosher salt, divided

1 head broccoli, cut into small florets

2 cups cooked quinoa

Honey Garlic Sauce:

2 tablespoons honey

2 tablespoons sriracha sauce (use 1 tablespoon for a milder flavor)

2 garlic cloves, minced

1 tablespoon rice vinegar

1 teaspoon sesame oil

To Garnish:

2 green onions, thinly sliced

1–2 teaspoons black and white sesame seeds

Lime wedges (optional)

Cook Mode Prevent your screen from going dark

Prepare two bowls: one with beaten egg, the other with cornstarch mixed with a pinch of salt and pepper.
Dip chicken into the egg, then coat with cornstarch.
Heat 1 tablespoon oil in a non-stick skillet over medium heat. Cook chicken in a single layer until golden and cooked through, 8–10 minutes.
In a bowl, whisk together honey, sriracha, garlic, rice vinegar, and sesame oil. Toss cooked chicken with sauce.
Wipe skillet clean, heat remaining 1 tablespoon oil, and sauté broccoli until tender and slightly browned, 2–3 minutes. Season with salt and pepper.
Assemble meal prep bowls: 1/2 cup quinoa per container, topped with broccoli and chicken. Garnish with green onions, sesame seeds, and lime wedges.
Refrigerate for up to 4 days. Serve cold or reheated.

Chicken: Lean breast is preferred; thighs or shrimp can be substituted.
Broccoli: Fresh is best; frozen works too. Swap for other vegetables if desired.
Oil: Any neutral oil can be used.
Quinoa: Brown rice, couscous, or rice alternatives work well.
Spice: Adjust sriracha to taste; omit for no heat.