A takeout favorite that is sure to be a hit with the entire family! Plus, that lemon glaze is TO. DIE. FOR.

Honey Lemon Chicken and Broccoli Bowls - A takeout favorite that is sure to be a hit with the entire family! Plus, that lemon glaze is TO. DIE. FOR.

Honey Lemon Chicken and Broccoli Bowls - A takeout favorite that is sure to be a hit with the entire family! Plus, that lemon glaze is TO. DIE. FOR.

Greetings from the windy city! Except it’s 82 degrees here in Chicago. And it’s expected to be 90 degrees tomorrow.

Nonetheless, I am here for a quick work trip, except my friend is dragging me to a donut shop at 7:45AM, and then the best deep dish pizza afterwards. Plus, maybe a Chicago dog for dessert.

Honey Lemon Chicken and Broccoli Bowls - A takeout favorite that is sure to be a hit with the entire family! Plus, that lemon glaze is TO. DIE. FOR.

It’s a jam-packed day.

But while I’m stuffing myself with 12 donuts with artery-clogging goodness, I leave you with a takeout favorite of mine.

This is an easy peasy chicken sauté with a simple pineapple-lemon glaze that will just melt. in. your. stinking. mouth.

You can serve this on a bed of rice with a side of steamed broccoli or you can just eat the lemon glaze on its own. Your choice.

Honey Lemon Chicken and Broccoli Bowls - A takeout favorite that is sure to be a hit with the entire family! Plus, that lemon glaze is TO. DIE. FOR.

Honey Lemon Chicken and Broccoli Bowls

Honey Lemon Chicken and Broccoli Bowls

Yield: 4 servings
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
A takeout favorite that is sure to be a hit with the entire family! Plus, that lemon glaze is TO. DIE. FOR.
4.6 stars (9 ratings)
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Ingredients

  • 1 cup white rice
  • 12 ounces broccoli florets, about 2-3 cups
  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
  • Kosher salt and freshly ground black pepper, to taste
  • 1 green onion, thinly sliced
  • ¼ teaspoon sesame seeds

For the lemon glaze

  • ½ cup chicken stock
  • ¼ cup pineapple juice
  • Juice of 1 lemon
  • ¼ cup honey
  • 1 tablespoon reduced sodium soy sauce
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon freshly grated ginger
  • 3 cloves garlic, minced
  • 1 tablespoon cornstarch
  • 1 teaspoon Sriracha, optional

Instructions

  • In a large saucepan of 1 1/2 cups water, cook rice according to package instructions; set aside.
  • Place broccoli florets into a steamer or colander set over a pan of boiling water. Cover and steam for 5 mins, or until cooked through and vibrant green; set aside.
  • Heat olive oil in a large skillet over medium high heat.
  • Season chicken with salt and pepper, to taste. Add chicken to the skillet and cook until golden, about 2-3 minutes; set aside.
  • To make the glaze, stir in chicken stock, pineapple juice, lemon juice, honey, soy sauce, vinegar, ginger, garlic, cornstarch and Sriracha in the skillet. Bring to a boil; reduce heat and simmer until slightly thickened, about 4-5 minutes. Stir in chicken and gently toss to combine.
  • Serve chicken immediately with rice and broccoli, garnished with green onion and sesame seeds, if desired.

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