In a large bowl, whisk together soy sauce, rice wine vinegar, honey, cornstarch, avocado oil, minced ginger, garlic, and sesame oil until smooth.

Add the chicken breasts and coat them evenly in the marinade. Cover and refrigerate for at least 20 minutes or up to 24 hours for maximum flavor.

Rinse the rice thoroughly under cold water until the water runs clear.

Combine the rice, salt, and 1½ cups water in a saucepan. Bring to a boil over medium-high heat.

Stir once, reduce the heat to low, cover, and cook for 15 minutes. Remove from the heat and let stand, covered, for 5 minutes before fluffing with a fork.

Heat a large skillet over medium-high heat. Remove the chicken from the marinade, reserving the marinade.

Cook the chicken for about 10 minutes until nearly cooked through and lightly browned.

Pour the reserved marinade into the skillet and continue cooking until the sauce thickens and the Teriyaki Chicken Meal Prep chicken reaches an internal temperature of 165°F (74°C).

Transfer the cooked chicken to meal prep containers.

In the same skillet, add broccoli and 3 tablespoons of water. Cover and steam for 4–5 minutes until tender-crisp and bright green. Season with salt and pepper.

Divide the rice and broccoli evenly among the containers alongside the chicken.

Allow everything to cool before sealing and refrigerating.