Meal Prep: Squash and Asparagas Chicken Bowls

Hello Everyone! How has the meal prepping been going? If you are trying it, I would love to hear how it is working! Any suggestions, tips, comments, or questions would be great! If you haven’t tried it yet, it is not too late to start! This week, I have a green veggie chicken bowl for you! I call it the green veggie because it is full of vegetables. I have got asparagus, green zucchini, squash, and onions this week!  As always, it is served over a bed a brown rice.

This week, I wanted to see just how cheap and easy and effective these meal prepping bowls are. I wanted to know how much exactly each bowl is costing me to make. I did all of my shopping at Smith’s down the street from me. I am a loyalty member, so I do receive lower prices. I recorded everything I purchased to make this today and I did the math.

Here is the formula I used:

What was purchased= total cost= how much used= actual amount= total price per item
Brown Rice = $4.77 2 lbs= 4 cups uncooked= 2 cups=$2.40 total
Chicken Breasts= $6.29= 6 breasts= 6 breasts= $6.29 total
Zucchini & Squash= $1.77 per pound= 2 zucchini, 2 squash = $0.53 each= $2.12 total
Asparagus= $2.98 per bundle= 1 bundle= $2.98 total
Yellow Onion= $0.31 per onion= 1/2 onion= $0.15 total
Olive Oil= $2.49 per 8.5 fl oz= 4 tablespoons= 4 fluid ounces= $1.17 for 4 tablespoons tota

Total Cost of Ingredients= $15.11
Cost Per Bowl (6 total)= $2.52 each


In total, for 6 bowls of a full serving of vegetables, grains, and proteins costs $15.11 to produce. That is under $3 that it takes for each bowl!! That is crazy. We don’t realize how much money we are spending every time that we are eating out. We can save so much money by taking time at the beginning of the week to prep meals for lunch throughout the week. It is very cost efficient to meal prep and that is why I love it so much! They are so easy and just as accessible as running through a drive through somewhere!

Meal Prep:
Squash and Asparagus Chicken Bowls
(6 bowls)

2 cups uncooked brown rice
6 chicken breasts
2 green zucchini
2 yellow squash
1 bundle asparagus
1/2 yellow onion
4 tablespoons olive oil
salt and pepper to taste

Start rice cooking in rice cooker. Preheat oven to 350 and bake chicken breasts for 50 minutes or until cooked through. While rice and chicken is cooking, prepare zucchini, squash, and asparagus. I slice my zucchini and squash in half length wise twice, then dice into 1/4’s. The asparagus, I chop off the bad ends and section them about 3 times, 2 inches in length each. For the onion, I like very thin, small chunks. In two frying pans, put 2 tablespoons of oil into each and sauté the vegetables. The asparagus will cook faster than the squash, so cook the onions with the squash. Once everything is finished, evenly divide into 6 dishes and save until ready to eat!