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Ingredients
3 servings
1 ½ cbrown rice
cooked
1 lbboneless skinless chicken breasts
cubed
1 headbroccoli
large, cut into florets
2carrots
large, cut into 1" coins
2red onions
cut into wedges
⅓ cextra-virgin olive oil
kosher salt
black pepper
Freshly ground
1 tspgarlic powder
3 Tbsplime juice
1 Tbspsoy sauce
plus more for serving
1 Tbsphoney
1 Tbspgreen onions
Thinly sliced
sriracha hot sauce
for serving
1avocado
chopped
Instructions
Step 1
1. Preheat oven to 400º. On a large sheet pans, place chicken, broccoli and red onion.
Step 2
2. Make marinade: In a medium bowl, combine olive oil, garlic powder, lime juice, soy sauce, honey and season with salt and pepper. Whisk until combined. Pour marinade over veggies and chicken and season with more salt and pepper. Toss until completely combined.
Step 3
3. Bake until vegetables are tender, and chicken is cooked through, 25 minutes. Divide cooked rice among mason jars and drizzle with soy sauce and sriracha. Top with roasted veggies, chicken and avocado. Season avocado with more salt and pepper then top with green onions. Replace mason jar lid and refrigerate until ready to eat. (Note: Cooked poultry stays good in the fridge for 3 to 4 days.)
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