Prep the chicken: Pat chicken breasts dry and cut into 1-inch pieces. Toss with 1 tablespoon oil, 1 teaspoon salt, 1/2 teaspoon black pepper, half the garlic, and half the ginger. Let it sit while you heat the oven.

Heat the oven to 425°F (220°C): Line a sheet pan with parchment for easy cleanup.

Prep the broccoli: Cut florets into bite-size pieces. Toss with 1–2 tablespoons oil, 1/2 teaspoon salt, and a pinch of pepper. Spread evenly on the sheet pan.

Roast the broccoli: Cook for 15–20 minutes, tossing halfway, until bright green with browned edges. You want tender-crisp, not mushy.

Sear the chicken: While broccoli roasts, heat 1 tablespoon oil in a large skillet over medium-high. Add chicken in a single layer. Cook 6–8 minutes, stirring occasionally, until lightly browned and just cooked through. Don’t overcrowd; work in batches if needed.

Make the quick sauce: Reduce heat to medium. Add remaining garlic and ginger to the skillet and cook 30 seconds. Stir in soy sauce, chicken broth, a squeeze of lemon or lime, and honey if using. Whisk cornstarch with 1 tablespoon water, then stir it into the pan. Simmer 1–2 minutes until slightly thickened.

Combine: Add the roasted broccoli to the skillet. Toss to coat everything lightly in sauce. Taste and adjust with more citrus, soy, pepper, or red pepper flakes.

Build the meal prep bowls: Divide cooked rice, quinoa, or cauliflower rice among 4–5 containers. Top with the chicken and broccoli. Sprinkle with sesame seeds or scallions if you like.

Cool and store: Let containers cool uncovered for 15–20 minutes before sealing to prevent condensation.