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1Apr, 23
Clean Food Love
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Green Veggie & Chicken Meal Prep Bowls

Perfectly balanced GREEN power bowls just in time to liven up your spring meal prep game!

Juicy chicken breasts seared to golden brown perfection alongside steamed asparagus and broccoli finished with a big dollop of homemade tangy yogurt dressing.

Sometimes we just need to see some beautiful inspiration to create the spark that makes us want to jump into the kitchen and get some meal prep done for the week ahead.

🥦Well, here you go! I hope this SIMPLE recipe encourages you to get some extra greens in this week!

Asparagus is in season right now! Not only is this vegetable a TOTAL POWERHOUSE for nutrition, but it’s very versatile and a beautiful addition to all of your spring & and summer meals!

Do you like asparagus? I really enjoy the smaller, more tender/young asparagus spears. I think the crispy thinner spears have a better flavor. Once they get too thick, the flavor changes and they become a little chewy for me. Of course, this is a personal preference as I know people who love the thick spears. Which side are you on?

Early springtime to early summer is the perfect time of year to enjoy some fresh asparagus! We actually enjoy handpicked asparagus grown every year on one of my family’s properties!

There’s nothing like those fresh, tender spears!

4 servings


  • 4 small chicken breasts
  • sea salt and ground pepper, to taste
  • 1 Tbsp avocado oil or olive oil
  • 1 bunch young asparagus, end trimmed and halved
  • 1 small head of broccoli, broken into florets
  • 2 fresh garlic cloves, pressed
  • 4 green onions, chopped
  • 2 cups cooked quinoa or brown rice

Yogurt dressing:

  • 1 cup plain Greek yogurt or unsweetened coconut yogurt
  • 2 Tbsps milk of choice
  • 2 Tbsps Dijon mustard
  • 1 Tbsp apple cider vinegar
  • 1 Tbsp maple syrup or raw honey
  • 1/4 cup fresh chives, finely chopped
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • sea salt and freshly ground pepper to taste


In a small bowl, whisk all of your dressing ingredients together until smooth. Taste test then add a sprinkle of sea salt and freshly ground black pepper to your taste.

Season your chicken lightly with sea salt and pepper. Heat the oil in a large cast-iron skillet over medium heat. Cook the chicken until golden brown and cooked through, about 5-7 minutes per side.

Transfer to a cutting board and allow it to cool until ready to handle, then slice it.

In the same preheated skillet add your broccoli florets and asparagus spears.

Add 1/4 cup of water and cover with a lid. Steam-cook the veggies for 3-4 minutes. We want our veggies still bright green and tender-crisp with a slight crunch to the bite.

Remove the lid and stir in the garlic, and green onions.

Divide your cooked quinoa or brown rice equally among your meal prep bowls.

Top each one equally with green veggies, sliced chicken, and a dollop of your yogurt dressing.

Store in a sealed container in the fridge for up to 4 days.



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