Make 5 Meals In 35 Minutes With This Lemon Chicken Meal Prep

Cut two heads of broccoli into bite-sized florets. Trim the outer layer of the stems and chop them into bite-sized pieces as well.

Wash and trim the tops and tails from the green beans.

Cut two lemons in half and squeeze out the juice.

Dice the boneless, skinless chicken thighs into bite-sized pieces.

In a small mixing bowl, add chicken stock and grate in the garlic cloves.

Add the fresh lemon juice, honey, onion powder, soy sauce, sesame oil, and cornflour to the bowl.

Whisk everything together until combined. Season with sea salt and cracked black pepper to taste.

In a large saucepan over high heat, add washed basmati rice, cold water, and salt. Stir to prevent clumping.

Bring the water to a boil, then cover with a lid, reduce the heat to low, and cook for 14 minutes without disturbing.

After 14 minutes, turn off the heat and let the rice rest with the lid on for a final 4 minutes. Then, remove the lid and fluff with a fork or spatula.

Place a large pan over medium-high heat and add olive oil. Add the broccoli florets and stems, season with salt, and sauté for 3-4 minutes until they begin to brown.

Add the green beans to the pan, season with black pepper, and continue to sauté for another 3 minutes.

Pour in water, cover with a lid, and allow the vegetables to steam for 2 minutes.

Remove the lid, give the vegetables a final mix, and transfer them from the pan to a large bowl.

Using the same pan, place it over high heat. Add olive oil, then the diced chicken thighs. Spread the chicken evenly, season with salt, and cook for 10 minutes, stirring regularly until cooked through and nicely browned.

Pour the prepared lemon sauce over the cooked chicken and mix for 1.5 to 2 minutes. The sauce will come to a boil and thicken, coating the chicken.

Optionally, add white and black sesame seeds and mix through for 20 seconds.

Divide the cooked rice, pan-fried vegetables, and lemon chicken evenly among five meal prep containers.

Garnish the rice with a sprinkle of black sesame seeds, then seal the containers for storage.