Sesame Chicken Meal-Prep Bowls

• 190 g raw chicken breast, cut into 3 cm pieces — Boneless skinless chicken breast, raw
• 170 g cooked brown rice — Cooked long-grain brown rice
• 160 g broccoli florets — Raw broccoli florets
• 80 g carrots, thinly sliced — Raw carrots
• 60 g cooked shelled edamame — Cooked shelled edamame
• 18 g reduced-sodium soy sauce — Reduced-sodium soy sauce
• 10 g rice vinegar — Unseasoned rice vinegar
• 6 g ginger, grated — Fresh ginger root
• 5 g garlic, grated — Raw garlic
• 6 g toasted sesame oil — Toasted sesame oil
• 6 g toasted sesame seeds — Toasted sesame seeds

Method

1. 1Season the chickenHeat oven to 425°F. Allow it to preheat fully before adding the food.Look for: The cooking surface or appliance is fully heated and ready for the next action.
2. 2Toss chicken with soy sauceToss chicken with soy sauce, vinegar, ginger, garlic, and sesame oil.2 minLook for: Every chicken piece has a thin glossy coating.Safety: Keep raw chicken separate and declare soy, wheat, and sesame.
3. 3Start the bakeSpread chicken, broccoli, and carrot in one layer in a large baking dish.Look for: Everything is evenly positioned and ready for the next action.Safety: Use oven mitts and do not taste before chicken is fully cooked.
4. 4Bake 16 minutesBake 16 minutes; maintain the stated heat for the full time so the food cooks evenly.16 min · 425°FLook for: Chicken is browned at edges and vegetables begin to soften.
5. 5Finish the bowlStir in rice and edamame, scatter sesame over the top.Look for: The mixture is even and ready for the next action, with no dry pockets.
6. 6Bake 7 to 9 minutes moreBake 7 to 9 minutes more until chicken and rice reach 165°F.9 min · 165°FLook for: Chicken reads 165°F and rice is steaming with sesame evenly toasted.Safety: Verify chicken and reheated rice reach 165°F.
7. 7Rest and packRest 5 minutes so the texture can settle before the next action.5 minLook for: The full resting or chilling time is complete.
8. 8Stir onceStir once, and transfer to a meal-prep container.Look for: Steam subsides and sauce coats the rice without pooling.Safety: Cool promptly and refrigerate within 2 hours.