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Green Veggie & Chicken Meal Prep Bowls

Servings: 4

Ingredients

  • 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

Instructions

  • 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.
  • Enjoy!