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Honey Sriracha Chicken and Broccoli Meal Prep Bowls

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This easy meal-prep honey-sriracha chicken and broccoli dish, which can also be served as a main dish, is made on a sheet pan and comes together quick!

This easy meal-prep honey-sriracha chicken dish, which can also be served as a main dish, is made on a sheet pan and comes together quick!Honey Sriracha Chicken and Broccoli Meal Prep Bowls

It’s been a while since I posted a new meal prep recipe, I made this just before my trip to Italy and loved how it turned out. It is simple, sweet and spicy, and so flavorful made with honey, sriracha and sesame oil served over brown rice. Some other meal prep recipes I love to make are this Taco Salad Meal Prep, Greek Chickpea Salad, and these Freezer Breakfast Burritos.

This is great if you love a hot lunch or perfect to freeze for freezer meals if you use freezer-safe containers. I love using frozen brown rice for convenience as I did here, but you can swap rice for any grain or even cauliflower rice.

This easy meal-prep honey-sriracha chicken dish, which can also be served as a main dish, is made on a sheet pan and comes together quick!

Honey Sriracha Sauce Ingredients

  • Honey, for sweetness
  • Sriracha Sauce, for spice
  • Rice vinegar, for sweetness and acidity
  • Sesame oil, for nuttiness and fat

To Refrigerate:

Divide into 4 meal prep containers. Keep covered and refrigerate for 4 to 5 days. To reheat, microwave in 2 to 3 minutes, until heated through.

To Freeze:

Divide into 4 freezer-safe meal prep containers. Freeze, covered for up to 3 months. To reheat, transfer to the refrigerator the night before, or reheat from frozen in 30-second intervals until heated through.

These are the glass meal prep containers (affil link) I have and love.

This easy meal-prep honey-sriracha chicken dish, which can also be served as a main dish, is made on a sheet pan and comes together quick!

This easy meal-prep honey-sriracha chicken dish, which can also be served as a main dish, is made on a sheet pan and comes together quick!

Honey Sriracha Chicken and Broccoli Meal Prep Bowls

4.67 from 60 votes
This easy meal-prep honey-sriracha chicken dish, which can also be served as a main dish, is made on a sheet pan and comes together quick!
Course: Dinner, Lunch
Cuisine: Chinese, Japanese
This easy meal-prep honey-sriracha chicken dish, which can also be served as a main dish, is made on a sheet pan and comes together quick!
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Yield: 4 servings
Serving Size: 1 bowl


  • olive oil spray
  • 3 chicken breasts, diced into 1-inch pieces (24 ounces)
  • 1 egg white, beaten
  • 2 tablespoons corn starch
  • 1 1/4 teaspoon kosher salt, divided
  • 1 head broccoli, cut into small florets
  • 2 teaspoons sesame oil
  • 2 cups brown rice, cooked

Honey Sriracha Sauce:

  • 2 tablespoons honey
  • 2 tablespoons sriracha sauce
  • 1 teaspoon seasoned rice vinegar
  • 1 teaspoon sesame oil
  • 2 scallions, sliced
  • 1 teaspoon black and white sesame seeds, or as desired


  • Preheat oven to 425F. Place the chicken in the egg whites, then in cornstarch and season with 3/4 teaspoon salt. Spray a large nonstick sheet pan generously with olive oil spray (so the chicken doesn’t stick) then add the chicken pieces, leaving room for the broccoli on one end. Bake in the oven for 10 minutes.
  • Remove chicken from oven and flip, then add broccoli on the other half of the pan and drizzle with 2 teaspoons sesame oil, season with 1/2 teaspoon salt and pepper, to taste. Place back in the oven and cook until the chicken is cooked through and the broccoli is tender, about 10 minutes.
  • Meanwhile, in a medium bowl whisk honey, sriracha sauce, rice vinegar, and sesame oil together until smooth. Add the chicken and toss in sauce to coat.
  • Divide all the ingredients to 4 meal prep bowls, top with scallions and sesame seeds.

Last Step:

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Nutritional info includes rice. Without the rice, each serving is:
Freestyle Points: 4, Points +: 8
Calories: 32o
Total Fat: 8.5g
Saturated Fat: 1.5g
Cholesterol: 125mg
Sodium: 570mg
Carbohydrates: 18g
Fiber: 2g
Sugar: 12g
Protein: 42g


Serving: 1 bowl, Calories: 428 kcal, Carbohydrates: 41 g, Protein: 44 g, Fat: 9.5 g, Saturated Fat: 2 g, Cholesterol: 124 mg, Sodium: 570 mg, Fiber: 4 g, Sugar: 12 g


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143 comments on “Honey Sriracha Chicken and Broccoli Meal Prep Bowls”

  1. I love this recipe! I don’t think you need to take the time to use the egg/cornstarch. It is messy and I ended up using way more cornstarch because it got goopy and I had to keep adding some so it would stick. I like to double the sauce too!

  2. Subbed cauliflower rice for the brown rice and did a little soy instead of the honey/sriracha, felt it was too hot (maybe it was my sriracha I was using). Using sesame oil to roast the broccoli was delicious

  3. Gina has aced it again! So delicious. My cravings for unhealthy food really fade when I use these amazing, flavorful recipes.

  4. Loved the kick in the sauce and the meal. My oven went out so I stir fried chicken and broccoli separately and it came out amazing. I would definitely make this again

  5. I made this today to meal prep lunches this week and had to try it, I am impressed! So delicious and so simple! My husband said to double it next time so he gets some.

  6. So delicious. My husband and I both loved it. I made 2x the sauce because we like stuff saucy. I also used asparagus instead of broccoli because that’s what I had on hand.

  7. This was delicious – I doubled the sauce as we drizzled it over the chicken and rice. I’m not sure I would toss in egg white again. Might be easier to bake the chicken and shred then toss with sauce if desired. But a keeper recipe – everyone loved it and we have leftovers! Yum!!!

  8. Husband and I love this recipe! Next time we are going to air fry the chicken. The chicken wasn’t crispy enough after the time in the oven.

  9. I read many reviews before making it for the first time and a few mentioned that it needs 2X the sauce….so I made a double batch but in two containers so I could try it as written…and I threw away the extra sauce I made.  It is not needed, but my husband and I did add a little sriracha on our plates.  We both loved it and will definitely be making it again…and we look forward to having it for lunch one day this week since there are leftovers.

  10. This was delicious. Loved the heat and very filling. Everyone’s comments were very helpful. I reserved the sauce and just drizzled over the top before serving. 

  11. Love this! I do a few modifications for lower carb and cal and to make it easier. Double chicken and broccoli, eliminate rice or replace rice with cauliflower rice, both are great. I have done the egg and corn starch thing a couple of times. It’s a lot of hassle with zero return imo. Skip that, imo. It IS worth the time to toast your sesame seeds if you can 🙂

  12. I quite enjoyed this recipe. I doubled the recipe so my husband and I could both have it for lunch all week. The only change I made at first was to substitute some cauliflower in so I had a mix of broccoli and cauliflower. It was really good. 
    My only complaint about this recipe was it seemed a little dry. The rice soaks up all the extra sauce. I ended up making an extra batch of sauce and kept it separate and drizzled some over the top after I had reheated the dish. Then it was great. 

  13. Just made this for the first time, so good! Made it with half breast half thigh since it’s what I had in my freezer. Loved how quickly it was done too!

  14. Recipe tasted really good. My one sticking point: the smoke point of sesame oil is 410°F. Didn’t know that the first time we made it and so baking at 425°F set off our smoke detectors. Definitely roast at a lower temp.

  15. I’m confused how this is the same number of points for blue and green – it used chicken breast, which is 0 points on blue.

  16. OMG….I made this with shrimp and it was delicious…..I love hot and spicy and this was the perfect dish. I’m going to try it with chicken this weekend! Yummy!!!!

  17. I’m having surgery next week so I prepped and froze these.  I didn’t want to review it until I actually ate one from the freezer.  As another poster suggested, I subbed half of the sriracha for sweet chili sauce and I’m glad I did. I like hot & spicy but this was still plenty hot even with the substitution.   Even after putting a little extra sauce in each container, this was dry. The rice soaks up all of the sauce.  I whipped up another batch of sauce to drizzle and it was perfect. That’s my suggestion if you make this as a freezer meal; it makes all the difference.  

  18. This was great. Will make again. For those who are not fans of overly spicy food, here’s what I did..sub 1 Tbspn of sriracha with 1 Tbspn of sweet chili sauce. Also instead of using broccoli or rice I just blanched zucchini noodles, dried thoroughly, then tossed them in tspn of sesame oil mixed with 1 Tbspn of the chicken marinade. Outstanding 

  19. It’s a bit messy, but worth it. I steamed my broccoli separately and cooked extra chicken on the pan and doubled the sauce. 

  20. This is a “meh” from me. The flavors of the sauce are good, yet the recipe didn’t call for near enough sauce for that much chicken.  Tossing the chicken in egg white and then cornstarch was a big, sticky mess and I needed several tablespoons of cornstarch and more than one egg white. Every other recipe from this site that I’ve made I’ve really loved!

  21. Gina- I made this last night and had to really pace myself not to inhale my bowl. I’m trying to really get into mindful eating. This was the wrong meal to start with, lol. The flavors, the ease of making this meal…everything was so great! My sheet pan wasn’t big enough to fit the broccoli and chicken on the same pan so I ended up using two pans. Brought it for lunch later.
    Thank you so much for helping me stay positive and focus on something fun while I still have to work outside the home during my state’s stay-at-home orders. The recipes help me to keep my commitment to myself to stay healthy and positive. I’m working-out at home and feeling even stronger than before the pandemic. Can’t thank you enough. This meal was great! So glad you are still posting new recipes!

  22. This recipe is delicious!! I was browsing your recipes to find one with ingredients I have on hand. Trying to minimize trips to the grocery store during quarantine.  The only thing i didnt have was scallions. I think they would add a great pop of onion flavor but it was yummy without it!  Cant wait to make it again. We had it for dinner but would also make an easy satisfying lunch.  Some reviews said it was too spicy and Im usually sensitive to heat, but this was just right for me. Thanks for always giving such awesome easy meals!

  23. I substituted several items to fit what I had already and my husband said this might be the favorite thing I have ever cooked for him. He then told me to buy all the cookbooks! Lol. 

  24. Really really good! This was a quick and easy dish with great flavor and it got a thumbs up from my whole family.

  25. This is my favorite Skinnytaste recipe so far! I didn’t have sesame seeds which was no big deal. The sauce is awesome, I love spicy food and tasted it before applying to the chicken and it was pretty spicy,, but it evened out once on the chicken. My big error was not going to the store for eggs, I’d read aquafaba (garbanzo bean juice) could take the place of egg whites and tried it out and it turned rubbery in chunks and didn’t stick to the chicken. It was pretty gross but I still ate those pieces as the sauce was amazing! I didn’t make with rice to cut calories. I had huge Costco chicken breasts and two were more than the recipe. I entered everything into My Fitness Pal at 5 servings and the calories were higher. If you freeze the broccoli doesn’t hold up the best but the chicken was fine.

  26. This goes together quickly and is delicious!  A little spicy if you’re sensitive you may want to decrease Siracha. 

  27. I realized I don’t have rice vinegar to add to the sauce mixture. Will it still taste OK or is that a necessary ingredient?

  28. When I create this recipe in WW, I get different Smart Point values than what is posted above. My calculations are 11 Smart Points for the Green Plan (as opposed to 7 shown above). Any thoughts?

    1. Avatar photo
      Jacquelyn Stroffolino

      I’m finding the same thing – inputting everything as stated in the recipe gave me 10 points on green plan.
      Gina – any idea if WW is having some glitches with the recipe builder? I had a mismatch with another recipe when plugging it all in today too.
      Thank you 😉

    2. JK – Found the answer lower in the comments:

      The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”) which does not count fruits and vegetables in recipes in the calculations as they are now 0 points.

      The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting the fruits and vegetables. So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, now you know why.

  29. Loved this but it’s super spicy. I reduced siracha by 1 T (doubled recipe so 3 T, instead of 4). Three of us loved it but two of us wouldn’t eat it—too spicy.

  30. I keep meaning to review this one – I make for my lunches at least once sometimes twice a month. It’s SO tasty with a perfect amount of heat. I make no changes. Thank you for another great recipe to add to my favorites! Love your weekly meal prep bowl recipes – makes my week so much easier. 🙂

  31. Are the calories posted on each recipe the amount of calories for whole meal or are those the calories per serving?

  32. Avatar photo
    Melissa Henley

    This looks delicious. I have a questions about freezing. Do you completely prepare the recipe, cooking everything, rice included and then divide and freeze?

  33. Avatar photo
    Jamie Newman

    Amazing recipe! My daughter and I just loved it. It was a little spicy for my 2 yr old son. Next time I can leave out the sriracha on just his portion of the chicken though. I did run into a small problem though-
    Just trying to add this to my WW App and if I just add the nutrition info to make a food it comes up as 11 points with rice and 7 points without the rice.
    I finally broke down and “created a recipe” and it came up as you stated 4 points without and 7 points with rice. I am not sure why the huge discrepancy, Just informing you of what I ran into.

    1. Hi Jackie! The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”) which does not count fruits and vegetables in recipes in the calculations as they are now 0 points.

      The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting the fruits and vegetables. So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, now you know why.

  34. This dish was excellent! I served the chicken over jasmine rice with some frozen peas and carrots mixed in for a little extra crunch and veggies!

  35. It is so delicious. Thanks for the video. It really helped this amateur. It tastes like something you can get at a restaurant. 

  36. Like this idea for a quick meal prep to have food on hand for the week! The only reason I didn’t give it 5 stars was because I had to doctor the sauce a little bit; I like bold sauces so I added extra Siracha, some garlic and soy sauce. I think it really kicked it up one more notch! 

  37. This is very tasty!!!!! My husband and I both loved it, so it’s going onto my permanent rotation. I can’t wait to try some variations with some spicy noodles instead of rice, and maybe even try the sauce on pork.

  38. Avatar photo
    Aileen Genaidy

    Made this last night and it was delicious! Only change I made was adding generous amounts of chopped garlic to the chicken and broccoli. I was craving Asian carry out and this exceeded my expectations – will definitely make again!

  39. This is delicious! Made it for lunch today. Be sure to spray the pan generously, as she suggests, because mine did stick even though I sprayed the pan. I don’t think the rice is needed at all.

  40. Another keeper! Very delicious!! I had a problem with gummy chicken as well but how can you pat it dry when its coated with egg white? Regardless, it was outstanding!!!Will definitely make again!

  41. Wow. That was easy and my house smells amazing! I had a little taste and I can’t wait for Monday! As an aside, I omitted the brown rice and went for a base of riced cauliflower. Thanks for the recipes!

  42. Avatar photo
    Sharon Kosmin

    I do not care for the flavor of sesame oil. Is oil needed here or is it just for flavor. Could I sub olive oil or another type?

  43. Avatar photo
    Linda Cormier

    I just made this, wow!! So good. I served it over your cilantro lime rice no changes, I just followed the recipe. After long and stressful day, this brightened my day. Thank you!

  44. Avatar photo
    Lauren Martin

    I always love your recipes, but this one was especially delicious! Thank you! I did substitute cauliflower rice.

  45. So delicious! Meal prepped this last week for my lunches and it did not disappoint; a lot of jealous colleagues! The sauce is what makes it. To makes it less points, I made it with your cauliflower fried rice. The portions for this were actually too large for lunch; this meal is super filling.  So I will probably divide it into 6 servings with a little extra broccoli  and let my husband take it for his meal. Also I am going to try it without coating it in flour. I don’t think it real needs it.

  46. This is my new favorite lunch recipe!! The only change is I didn’t have the sesame seeds, so I actually just use the everything bagel seasoning. I have also made with asparagus instead of broccoli to change it up.

  47. Avatar photo
    Jennifer Davis

    I had this last week for lunches, and it was delicious! I don’t like a lot of heat, so I only did half the sriracha sauce. It was perfect! I will definitely be keeping this recipe in my lunch rotation.

    Also, instead of just broccoli I added cauliflower since I prefer them. Turned out great!

  48. Had this last night. Was simply delicious! Will want to make again. Our biggest problem is that we want to make everything we try again and there are just not enough days to do that! Thanks again, Gia, for another winner!

  49. I usually don’t go too far off of Gina’s recipes as I admire her style and love the end product. We did tweak this one a little based on being practical. My son wanted grilled chicken breast so we grilled all the chicken. I wanted to use cauliflower rice so I sauteed onions and added garlic with it. We love garlic so I roasted my broccoli with garlic and kosher salt. The sauce I used 1 tbsp of Sriracha ,3 tbsp Sweet Thai Chili Sauce, and 1 tbsp Rice wine Vinegar. Why? Out of honey. End product was incredible. Thanks so much for the recipe Gina! It’s great to have a solid recipe available and tweak it when needed!

  50. Gina – something is not making sense about these calculations. (FYI – we are making this for tonight’s dinner! Excited!)

    Freestyle Points: 4, Points +: 8
    Calories: 32o
    Total Fat: 8.5g
    Saturated Fat: 1.5g
    Cholesterol: 125mg
    Sodium: 570mg
    Carbohydrates: 18g
    Fiber: 2g
    Sugar: 12g
    Protein: 42g

  51. Avatar photo
    Shannon pertchik

    This was amazing!  All 4 family members loved, which absolutely never happens. I used the thin chicken breasts. 

  52. Love the taste the sauce recipe needs to expanded.Not enough sauce for the chicken broccoli and rice.

    1. The sauce is for the chicken only. Season the rice and broccoli properly and you won’t miss the sauce on everything. This, in my humble opinion, is the heart of Skinny Taste. You can have a taste of your indulgences without the guilt. Maybe not exactly what you are accustomed to, but it introduces healthy eating without tasting like cardboard. Stick with it….I promise you won’t be disappointed.

  53. Avatar photo
    Timmeisha @ Eat Sweat Be Happy

    This looks like such an easy meal prep idea. I think it would be great to try as a freezer meal. I’ve really been into freezing meals for later lately. 🙂

  54. Avatar photo
    Carole Skorey

    Worth a try for those that said their chicken with cornstarch became gummy. I always make sure my chicken, beef, fish, are patted very dry. I use paper towels and dry thoroughly. Then I go on with the rest of the recipe.

  55. Really delisih!! Spice level was up there – husband and son loved it! This is super easy and a great basic foundation for doing all kinds of sheet-pan bowls – just toss the chicken in different sauces, mix up the veggies, etc. Thanks, Gina!

  56. Delicious flavor. I had the same issue with the cornstarch being gummy as the chicken was very wet. I cooked some in the oven and some in the air fryer; the air fryer ones browned nicely, but the oven ones did not(they were still very good). My only issues was the Siracusa; I halved it and it was still very very spicy(and I like spice!). Maybe mine was just hotter than Gina’s. So my advice would be to add a lot less and then work the spice up to the level you like. Still an excellent meal!

  57. I tried this last night and it was very good and my family loved it. My only issue was the cornstarch got very gummy quickly and I kept having to add more to my bowl to toss the chicken with. Any tips to keep this from happening?

  58. I made this for meal prep this week and it is AMAZING. I’m not a fan of super spicy stuff usually, but the honey balances out the kick from the sriracha and makes it perfect! I used the frozen jasmine rice from Trader Joe’s with mine. It’s amazing how FAST this recipe is done!

  59. Avatar photo
    Jennifer Cuff

    I’ve read tat you use a lot of spicy ingredients in your recipes. I know these spicy sauces and herbs add flavor to otherwise bland foods. I cannot eat spicy things due to stomach issues. What are some substitutes I can use in your recipes that call for the spicy sauces and herbs? I really love your meal plans and recipes.

  60. So good! Do you think this would work but using shrimp instead of chicken? Would I still cornstarch the shrimp? I’m assuming the baking time would be a lot less as well. 

  61. I made the chicken last night to eat this week for lunch. Love the flavor! But what would the calorie count be for just the chicken? Thank you.

  62.  This is oh so tasty.  Loved it.  I think it is a very versatile recipe.  Next time I will try adding some peppers or snow peas …cant have too many veggies.  It is good and easy.

  63. Can’t wait to have this for dinner tonight .. looks delicious!  Only thing I would change for next time, is air-frying the chicken instead of baking in the oven.  Do you think this would work?  I think it would be more crispy! 

    1. Avatar photo
      M Hope Yursa

      I was wondering the same thing. I only put it on the broccoli since the chicken would get the sauce later.

  64. Avatar photo
    Danielle Peterson

    Weird question but I’m wondering if you know where the plate is from that you have the green onions on? I love it! Thanks!

  65. What is your favorite brand of brown rice? I have yet to find one that I like. Looking forward to making this! Thanks for all your recipes!

  66. Looks great. Can’t wait to try it. What is the sheet pan make/model that you used? It looks like a great pan.

  67. Avatar photo
    Megan J Brown

    This looks really tasty and easy – perfect for next week’s lunch!! Does the nutrition information include the brown rice?

  68. How do you think this sauce would be in salmon?
    Trying to avoid using soy sauce in a glaze because I’m trying to avoid the Asian taste! Sounds delicious! 

  69. What are the points for the chicken only for WW? I’m assuming I could take points off based on the rice? 

    1. A 1/2 of rice is 4 points on WW. I would think it would be 3 points then just for the sauce as chicken & broccoli are 0 points on WW. 

  70. I have tried to sign up for your email recipes but both the emails I tried were not accepted.  They are valid emails so I am not sure what the problem is.