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Sweet Chili Ground Chicken Meal Prep Bowls - Easy, Flavor-Packed Make-Ahead Lunch

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 1/2 pounds ground chicken (93% lean is a good balance of texture and flavor)
  • 2 cups cooked rice (jasmine, basmati, or brown rice; about 1 cup dry)
  • 2 cups broccoli florets (lightly steamed or roasted)
  • 1 red bell pepper, thinly sliced
  • 1 cup shredded carrots
  • 2 green onions, sliced (for garnish)
  • 1 tablespoon neutral oil (avocado, canola, or light olive oil)
  • 1/3 cup sweet chili sauce (store-bought works great)
  • 2 tablespoons low-sodium soy sauce (or tamari for gluten-free)
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey (optional for extra gloss and sweetness)
  • 3 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated (or 1/4 teaspoon ground ginger)
  • 1–2 teaspoons sriracha (adjust to your heat preference)
  • 1 teaspoon cornstarch mixed with 1 tablespoon water (slurry to thicken)
  • Sesame seeds (optional, for garnish)
  • Pinch of red pepper flakes (optional)

Method
 

  1. Cook the rice: Rinse your rice under cold water until it runs clear, then cook according to package directions. Fluff with a fork and set aside.
  2. Prep the veggies: Steam or roast the broccoli until crisp-tender. Slice the bell pepper and set out the carrots and green onions.
  3. Make the sauce base: In a small bowl, whisk together sweet chili sauce, soy sauce, rice vinegar, honey, garlic, ginger, and sriracha. In a separate cup, mix cornstarch with water to make a slurry.
  4. Brown the chicken: Heat oil in a large skillet over medium-high heat. Add ground chicken, breaking it up with a spatula. Cook until no longer pink and lightly browned, about 6–8 minutes. Season with a pinch of salt if your sweet chili sauce is low-sodium.
  5. Sauce it up: Reduce heat to medium. Pour the sauce base over the chicken and stir to coat. Add the cornstarch slurry and cook 1–2 minutes until the sauce thickens and clings to the meat. If it gets too thick, splash in a tablespoon of water.
  6. Taste and adjust: Add more sriracha for heat or a drizzle of honey for sweetness. A squeeze of lime is great if you want extra brightness.
  7. Assemble the bowls: Divide rice among 4 meal prep containers. Top with sweet chili chicken, then add broccoli, bell pepper, and carrots. Garnish with green onions and sesame seeds.
  8. Cool before sealing: Let the bowls cool for 15–20 minutes before closing the lids to prevent condensation.