Ingredients
Equipment
Method
- In a medium bowl, combine cornstarch, garlic powder, salt, and pepper. Add the cubed chicken and toss until well coated.
- In a large non-stick skillet, add the avocado oil and heat over medium-high heat. Add the chicken and cook for 5-8 minutes before flipping and cooking for another 5-8 minutes, until golden brown and fully cooked. Break up the pieces a bit as they cook.
- Transfer the chicken to a paper towel-lined plate to drain excess oil.
- While the chicken cooks, mix the sauce ingredients in a large bowl. Set aside about 1/4 cup of the sauce.
- Once the chicken has drained, add it to the large bowl with the sauce and toss to coat.
- Add more avocado oil to the skillet and heat over medium-high heat. Add the snow peas and Brussels sprouts, cooking for about 15 minutes.
- Add the shredded carrots and seasonings to the skillet. Cook for another 4-5 minutes, stirring occasionally, until the vegetables begin to soften.
- While the vegetables cook, prepare the rice according to package instructions. Stir in the lime juice and fluff with a fork. Divide the cooked rice among prep bowls.
- Assemble the bowls by evenly dividing the cooked vegetables, chicken, and rice. Top with chopped green onions and drizzle with the reserved sauce.
Nutrition
Notes
This recipe makes 4 large meal prep bowls or 5 medium bowls.