Step 1

Heat 1 tablespoon oil (or butter) in a large sauté pan or wok over high heat.  Add the asparagus and broccoli, and season with salt and pepper.  Sauté for 4-5 minutes, stirring occasionally, until tender.  Transfer the asparagus and broccoli to a clean plate, and return the pan to the heat.

Step 2

Add the remaining 1 tablespoon oil (or butter) to the pan, along with the chicken.  Season the chicken with salt and pepper.  Sauté for 5-6 minutes, tossing occasionally, until the chicken is cooked through and no longer pink on the inside.  Stir in the honey lemon sauce until the chicken is evenly coated, and cook for 1 minute or until the sauce comes to a simmer and thickens.  Remove pan from heat.

Step 3

Portion the rice, vegetables and chicken evenly between 6 food storage containers.  Top with your desired garnishes.  Then serve immediately, or cover and refrigerate for up to 4 days.

Step 4

Whisk all ingredients together in a small bowl or mason jar until combined.