Ingredients
1 1/2 c. brown rice, cooked
1 lb. boneless skinless chicken breasts, cubed
1 large head of broccoli, cut into florets
2 large carrots, cut into 1" coins
2 red onions, cut into wedges
1/3 c. extra-virgin olive oil
kosher salt
Freshly ground black pepper
1 tsp. garlic powder
3 tbsp. lime juice
1 tbsp. soy sauce, plus more for serving
1 tbsp. honey
1 tbsp. Thinly sliced green onions
sriracha hot sauce, for serving
1 avocado, chopped
Preparation
Step 1Preheat oven to 400º. On a large sheet pans, place chicken, broccoli and red onion. Step 2Make 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 3Bake 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.)
