15 Best Chicken Meal Prep Recipes to Try This Week

Chicken? It’s always on the grocery list. EVERY single month! My kid would honestly live off chicken nuggets if I let him… So somewhere between “please no more takeout” and “how do I make this bird exciting again,” I became that mom who preps chicken like it’s a full-blown ritual.

Once a month, I pull out the cutting board, the freezer bags, and every sauce in the fridge. Suddenly, my kitchen smells like I’m running an international food truck… korean sesame chicken on one burner, coconut curry on the next, maybe a few lemon-herb tenders for good measure. (Still trying to convince the cat to stop jumping on the counter though)

So if your fridge is full of good intentions and raw chicken waiting for a glow-up, I’ve got you!! These 15 chicken meal prep recipes are packed with flavor, kid-approved, and ready to make your week a whole lot easier.

And if you’re already planning your week of meals, don’t forget about mornings, these Easy Meal Prep Breakfast Burritos make your mornings so much smoother!

1. Korean-Style Sesame Chicken Thigh Bowls

You know those nights when you just want something easy but still feel like you made a real meal? This is that kind of chicken. Juicy, sticky, sweet, and just a little garlicky… it’s got that takeout-level flavor we all crave, without the delivery fee.

We love making a batch of this on Sunday, because it tastes AMAZING all week. The sauce clings to the rice, the veggies stay crisp, and the whole bowl reheats like a dream. If you’ve never tried Korean-style chicken for meal prep, you’re about to get hooked!!

Serves: 4

Ingredients:

• 1½ lbs boneless, skinless chicken thighs, trimmed
• ¼ cup soy sauce (low-sodium)
• 2 tbsp brown sugar or honey
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1 tsp grated fresh ginger
• 2 cups cooked jasmine or brown rice
• 1 cup shredded carrots
• 1 cup shredded cabbage or coleslaw mix
• 2 green onions, sliced
• 1 tbsp toasted sesame seeds

Instructions:

1. In a bowl, whisk together soy sauce, brown sugar, sesame oil, garlic, and ginger. Add the chicken thighs and toss to coat. Let it marinate for at least 20 minutes… or overnight if you’re planning ahead.
2. Heat a skillet over medium-high heat and cook the chicken for about 6 to 7 minutes per side, until it’s browned and cooked through. Let it rest for a few minutes, then slice.
3. Divide the rice, chicken, carrots, and cabbage into four meal prep containers.
4. Top with green onions and sesame seeds… then seal it up and feel proud of yourself because dinner’s DONE!

Storage Tip:

These bowls keep well in the fridge for up to 4 days or in the freezer for up to 2 months. When reheating, splash in a little soy sauce or water to bring everything back to life. It’ll taste like you just made it, promise!

2. Jerk Chicken & Mango Quinoa Bowls

If you’ve never had jerk chicken with mango… oh friend, you’re in for something SPECIAL!! It’s spicy, a little sweet, and just bright enough to make you feel like you’re eating lunch somewhere tropical (instead of sitting at your desk with a reheated container).

We make this one a lot because it’s such a fun mix of flavors, that smoky heat from the jerk seasoning with the cool, juicy mango? SO GOOD. Plus, it’s colorful, full of protein, and the kind of meal that actually makes you excited for leftovers.

Serves: 4

Ingredients:

• 1½ lbs boneless, skinless chicken breasts or thighs
• 2 tbsp jerk seasoning (store-bought or homemade)
• 1 tbsp olive oil
• 1 cup quinoa, cooked and cooled
• 1 cup diced mango (fresh or frozen)
• 1 red bell pepper, diced
• ½ cup black beans, rinsed and drained
• 2 green onions, sliced
• Juice of 1 lime
• Fresh cilantro, for garnish

Instructions:

1. Rub the chicken with jerk seasoning and olive oil until it’s fully coated. Let it rest for 10 to 15 minutes while you prep everything else.
2. Heat a skillet or grill pan over medium-high heat. Cook the chicken for 6 to 8 minutes per side, until nicely charred and cooked through. Let it rest, then slice into strips.
3. In meal prep containers, layer quinoa, black beans, mango, and bell pepper. Top with the sliced jerk chicken.
4. Squeeze fresh lime over each bowl and sprinkle with green onions and cilantro before sealing.

Storage Tip:

These bowls keep in the fridge for up to 4 days. When you reheat, add a few drops of lime juice or a spoonful of salsa to wake everything up. If you’re feeling fancy, serve it cold and call it a “Caribbean salad”, we won’t tell!

3. Sticky Cherry Chicken Thighs

This one started as a total experiment. I had leftover cherry jam, a pack of chicken thighs, and no plan… and wow, did it turn out GOOD. The sauce gets all sticky and caramelized, the chicken stays juicy, and the sweet-tart flavor makes it taste way fancier than it actually is.

We love this one for meal prep because it’s a little unexpected, something different from the usual BBQ or teriyaki rotation. And when you pair it with rice or mashed sweet potatoes?! Heaven.

Serves: 4

Ingredients:

• 1½ lbs boneless, skinless chicken thighs
• ½ cup cherry preserves or jam (you can also use blackberry or plum)
• 2 tbsp soy sauce
• 1 tbsp apple cider vinegar
• 1 tbsp olive oil
• 2 cloves garlic, minced
• ½ tsp crushed red pepper flakes (optional, for a little kick)
• Salt and black pepper, to taste
• Fresh thyme or parsley, for garnish

Instructions:

1. In a small bowl, whisk together cherry preserves, soy sauce, vinegar, olive oil, garlic, red pepper flakes, salt, and pepper.
2. Pour the mixture over the chicken thighs in a large zip-top bag or bowl. Let it marinate for at least 30 minutes (or overnight if you’ve got time).
3. Heat a skillet over medium heat and cook the chicken for 6 to 7 minutes per side, brushing with extra sauce as it thickens and caramelizes.
4. Once the sauce is sticky and glossy, remove from heat and let rest for 5 minutes.
5. Serve with rice, mashed sweet potatoes, or roasted veggies, and spoon that extra sauce right on top!

Storage Tip:

Keeps in the fridge for up to 4 days. When reheating, add a splash of water or broth to loosen the sauce and bring back that glossy finish. You can also freeze it for up to 2 months, just thaw overnight and warm gently.

4. Moroccan-Spiced Sheet-Pan Chicken & Veggies

It’s a one-pan wonder, juicy chicken, roasted veggies, and all those warm Moroccan spices that make your kitchen smell amazing. You toss everything on a pan, pop it in the oven, and boom… dinner and meal prep for the week are DONE.

We make this one a lot on Sunday nights because it’s so simple, but the flavors feel special. The cinnamon and cumin give it that cozy depth, and the golden roasted edges are where the magic happens.

Serves: 4

Ingredients:

• 1½ lbs boneless, skinless chicken thighs or breasts, cut into large chunks
• 2 carrots, peeled and sliced
• 1 zucchini, chopped
• 1 red bell pepper, sliced
• 1 red onion, cut into wedges
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp paprika
• ½ tsp ground cinnamon
• ½ tsp turmeric
• Salt and black pepper, to taste
• Fresh parsley or cilantro, for garnish
• Cooked couscous, quinoa, or rice for serving

Instructions:

1. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2. In a small bowl, mix together olive oil, cumin, paprika, cinnamon, turmeric, salt, and pepper.
3. Add chicken and veggies to the baking sheet, drizzle with the spice oil, and toss everything until evenly coated.
4. Spread out in a single layer and roast for 25 to 30 minutes, until the chicken is golden and the veggies are tender.
5. Serve over couscous or rice, and sprinkle with fresh herbs before packing into your meal prep containers.

Storage Tip:

This meal keeps well in the fridge for up to 4 days. When you reheat it, squeeze a little lemon juice over the top to brighten everything up. It also freezes beautifully, just thaw overnight and warm in the oven or microwave until hot.

5. Thai Coconut Curry Chicken Meal Prep

You know that moment when you take a bite and go, “Oh wow… that’s GOOD”?! It’s creamy, rich, a little spicy, and packed with veggies, basically comfort in a bowl. Every time we make it, the house smells like our favorite Thai spot, and I’m instantly happier (and a little hungrier).

Serves: 4

Ingredients:

• 1½ lbs boneless, skinless chicken breasts or thighs, cut into bite-size pieces
• 1 tbsp olive oil or coconut oil
• 2 cloves garlic, minced
• 1 tbsp red curry paste
• 1 tsp grated fresh ginger
• 1 can (14 oz) coconut milk (full-fat or light)
• 1 tbsp soy sauce or fish sauce
• 1 tsp brown sugar or honey
• 1 cup bell peppers, sliced (mix of colors)
• 1 cup snap peas or broccoli florets
• 1 tbsp lime juice
• Fresh cilantro, for garnish
• Cooked rice or cauliflower rice, for serving

Instructions:

1. Heat oil in a large skillet over medium heat. Add garlic and ginger and cook for about 30 seconds, just until fragrant.
2. Stir in the curry paste and cook for another 30 seconds. Add the chicken pieces and sauté until lightly browned.
3. Pour in the coconut milk, soy sauce, and brown sugar. Stir, bring to a gentle simmer, and cook for 10 minutes.
4. Add the bell peppers and snap peas and cook another 5 minutes, until the veggies are tender-crisp.
5. Stir in the lime juice and remove from heat.
6. Divide the rice and curry into four meal prep containers, and top with fresh cilantro before sealing.

Storage Tip:

This curry keeps in the fridge for up to 4 days and freezes like a dream for up to 2 months. When reheating, add a splash of coconut milk or water to bring back that silky sauce. Trust me, this one’s a keeper!

6. Maple-Bourbon Glazed Chicken Breasts

Alright, hear me out… a little bourbon in your sauce goes a LONG way. It gives the chicken this deep, rich flavor that feels fancy, but I promise it’s just you and one skillet making weeknight magic. The glaze gets all sticky and glossy, and when it hits that warm rice or roasted veggies?! You’ll want to lick the spoon!

We pull this one out when everyone’s tired of the usual marinades. It’s got that perfect mix of sweet maple, tangy mustard, and smoky warmth from the bourbon. You can even skip the booze if you want, it still turns out amazing.

Serves: 4

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 tbsp olive oil
• Salt and black pepper, to taste
• ¼ cup pure maple syrup
• 2 tbsp bourbon (or 1 tbsp apple cider vinegar for a no-alcohol version)
• 1 tbsp Dijon mustard
• 1 clove garlic, minced
• 1 tsp soy sauce
• Fresh thyme or parsley, for garnish

Instructions:

1. Season the chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium heat and sear the chicken for 5 to 6 minutes per side, until golden and cooked through. Remove from the pan and set aside.
2. In the same skillet, whisk together maple syrup, bourbon, Dijon mustard, garlic, and soy sauce. Let it bubble and thicken for 2 to 3 minutes.
3. Add the chicken back to the pan, spooning the glaze over each piece until shiny and fully coated.
4. Serve with rice, roasted sweet potatoes, or green beans. That sauce? Don’t waste a drop!

Storage Tip:

Keeps in the fridge for up to 4 days. The glaze will thicken a bit when cold, but just warm it up with a splash of water or broth and it’ll go right back to its glossy, finger-licking self.

7. Sheet-Pan Chipotle Chicken Nachos Meal Prep

Okay, so technically this one’s more of a “fun lunch” than a classic meal prep, but who cares? It’s got all the good stuff: smoky chipotle chicken, melty cheese, roasted corn, and enough crunch to make every bite exciting. We call this our midweek mood booster around here.

You can build it over rice, quinoa, or even a handful of tortilla chips. It’s the perfect way to use up leftover chicken and sneak in some veggies too… though, let’s be honest, the cheese is the star!

Serves: 4

Ingredients:

• 1½ lbs boneless, skinless chicken breasts, cooked and shredded
• 2 tbsp chipotle peppers in adobo sauce, finely chopped
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp chili powder
• 1 cup corn kernels (fresh, canned, or frozen)
• 1 cup black beans, rinsed and drained
• 1 red bell pepper, diced
• 1½ cups shredded cheddar or Monterey Jack cheese
• 2 green onions, sliced
• Fresh cilantro, for topping
• Lime wedges, for serving

Instructions:

1. Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper.
2. In a large bowl, mix shredded chicken with chipotle, olive oil, smoked paprika, and chili powder until evenly coated.
3. Spread the chicken, corn, beans, and bell pepper on the sheet pan. Sprinkle with cheese.
4. Bake for 10 to 12 minutes, until everything is hot and bubbly.
5. Once cooled slightly, divide into meal prep containers with a scoop of rice, quinoa, or tortilla chips on the side. Top with green onions, cilantro, and a squeeze of lime before serving.

Storage Tip:

Keeps well in the fridge for up to 4 days. Reheat in the oven or air fryer so it stays a little crispy. If you’re freezing it, just skip the cheese at first and add it fresh when reheating, that way it stays melty and perfect!

8. Mediterranean Chicken & Hummus Bowls

We make these bowls all the time because they’re easy to mix and match. You can serve them warm with rice or keep them cold for grab-and-go lunches. Plus, the hummus doubles as your sauce, so there’s one less thing to prep… and that’s always a WIN!

Serves: 4

Ingredients:

• 1½ lbs boneless, skinless chicken breasts or thighs
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp garlic powder
• ½ tsp paprika
• Salt and black pepper, to taste
• 1 zucchini, sliced
• 1 red bell pepper, sliced
• 1 cup cherry tomatoes, halved
• 1 cup cooked quinoa or brown rice
• 1 cup hummus (store-bought or homemade)
• ¼ cup crumbled feta cheese
• Fresh parsley or dill, for garnish

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a bowl, toss the chicken with olive oil, oregano, garlic powder, paprika, salt, and pepper. Arrange on one side of the sheet pan.
3. Add zucchini, bell pepper, and tomatoes to the other side. Drizzle with a little olive oil and season lightly.
4. Roast for 20 to 25 minutes, until the chicken is cooked through and the veggies are tender. Let cool slightly, then slice the chicken.
5. Assemble your bowls with quinoa, hummus, roasted veggies, and sliced chicken. Top with feta and fresh herbs.

Storage Tip:

Keeps well in the fridge for up to 4 days. Store the hummus separately if you want to reheat the chicken and veggies. Add a squeeze of lemon right before eating for that fresh, just-made flavor!

9. Chicken Tikka Masala Prep Bowls

If you’re craving something warm and comforting, this is the ONE. We make this one at least once a month because it’s family-approved across the board… the sauce clings to every bite of chicken, the rice soaks up all that flavor, and somehow it tastes even better the next day. Meal prep magic, truly!

Serves: 4

Ingredients:

• 1½ lbs boneless, skinless chicken breasts, cut into chunks
• ½ cup plain Greek yogurt
• 2 tbsp tikka masala paste (or use curry paste if you can’t find it)
• 1 tbsp olive oil
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 tsp grated fresh ginger
• 1 can (14 oz) crushed tomatoes
• ½ cup coconut milk or heavy cream
• 1 tsp garam masala
• 1 tsp paprika
• Salt, to taste
• Cooked basmati rice, for serving
• Fresh cilantro, for garnish

Instructions:

1. In a bowl, mix the chicken with yogurt and tikka masala paste. Let it marinate for at least 30 minutes (overnight if you can, it’s worth it!).
2. Heat olive oil in a large skillet over medium heat. Add onion, garlic, and ginger; sauté for 2 to 3 minutes until fragrant.
3. Add the marinated chicken and cook until lightly browned. Stir in the crushed tomatoes, garam masala, paprika, and salt. Simmer for 10 minutes.
4. Pour in the coconut milk, stir, and cook for another 5 minutes until creamy and thick.
5. Divide rice and chicken into four containers, spooning plenty of sauce over each portion. Garnish with fresh cilantro before sealing.

Storage Tip:

Keeps beautifully in the fridge for 4 days or in the freezer for up to 2 months. Reheat gently and add a splash of coconut milk or cream to keep it silky. Trust me… it’s even better the second time around!

10. Buffalo Chicken Lettuce Wraps

We all have that one craving that hits out of nowhere, for me, it’s Buffalo chicken. Spicy, saucy, tangy… it just hits every time! These lettuce wraps take all that flavor and make it meal-prep friendly.

No soggy sandwiches, no sad reheats, just juicy chicken with a little kick, wrapped up crisp and fresh.

Serves: 4

Ingredients:

• 1½ lbs boneless, skinless chicken breasts
• ½ cup Buffalo wing sauce (use mild, medium, or hot)
• 1 tbsp butter
• ½ tsp garlic powder
• Salt and black pepper, to taste
• 1 head butter lettuce or romaine leaves, washed and separated
• 1 cup shredded carrots
• ½ cup diced celery
• ½ cup Greek yogurt ranch or regular ranch dressing
• Crumbled blue cheese, optional

Instructions:

1. Season the chicken with salt, pepper, and garlic powder. Cook in a skillet over medium heat for about 6 to 7 minutes per side until golden and cooked through. Let it rest, then shred or slice thinly.
2. In the same skillet, melt butter and stir in the Buffalo sauce. Toss the chicken back in the pan until it’s fully coated and glossy.
3. To assemble, spoon the Buffalo chicken into lettuce leaves and top with shredded carrots, celery, and a drizzle of ranch. Add blue cheese if you’re feeling fancy!
4. Pack the chicken separately from the lettuce if you’re prepping ahead, that way it stays crisp and fresh.

Storage Tip:

Keeps in the fridge for up to 4 days. Reheat the chicken gently before assembling, or eat it cold straight from the fridge for a quick lunch. Add extra sauce before serving if you like it saucy (we always do!).

11. Garlic-Ginger Chicken & Broccoli Stir-Fry

Some nights you just need dinner to be fast, easy, and something everyone will eat without complaint. This is that dinner. Tender chicken, crisp broccoli, and a sauce that hits the perfect spot between sweet and savory, all READY in about 20 minutes!!

Serves: 4

Ingredients:

• 1½ lbs boneless, skinless chicken breasts, sliced thin
• 2 cups broccoli florets
• 1 red bell pepper, sliced
• 2 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 2 tbsp soy sauce (low-sodium)
• 1 tbsp honey or brown sugar
• 1 tbsp rice vinegar
• 1 tbsp cornstarch mixed with 2 tbsp water
• 1 tbsp sesame oil or olive oil
• Cooked white or brown rice, for serving
• Sesame seeds and green onions, for garnish

Instructions:

1. Heat sesame oil in a large skillet or wok over medium-high heat. Add the chicken and cook for 5 to 6 minutes until lightly browned and cooked through. Remove and set aside.
2. Add garlic and ginger to the same pan and cook for about 30 seconds, just until fragrant. Toss in the broccoli and bell pepper and stir-fry for 3 to 4 minutes.
3. In a small bowl, whisk together soy sauce, honey, and rice vinegar. Pour it into the skillet and stir to coat.
4. Add the cornstarch slurry, then return the chicken to the pan. Cook for 1 to 2 more minutes until the sauce thickens and everything’s glossy.
5. Serve over rice and sprinkle with sesame seeds and green onions.

Storage Tip:

Keeps in the fridge for up to 4 days and reheats beautifully. Add a splash of water before microwaving to loosen up the sauce. You can also freeze it in single portions for those “I forgot to cook again” nights… works like a charm!

12. Pesto Chicken & Roasted Veggie Bowls

We make this when we need a reset meal after a long week… the kind that feels clean but still tastes like comfort. The pesto gives it a big punch of flavor, and everything just works together. Honestly, it’s one of those dishes where you can’t wait for lunchtime again (and that’s saying something)!

Serves: 4

Ingredients:

• 1½ lbs boneless, skinless chicken breasts or thighs
• ¼ cup basil pesto (store-bought or homemade)
• 2 cups mixed veggies (zucchini, cherry tomatoes, bell peppers, etc.)
• 1 tbsp olive oil
• Salt and black pepper, to taste
• 2 cups cooked quinoa or brown rice
• Fresh basil or parsley, for garnish
• Optional: grated Parmesan cheese for serving

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Place the chicken on one side of the pan and spread the veggies on the other. Drizzle the veggies with olive oil, season with salt and pepper, and toss to coat.
3. Brush the chicken generously with pesto.
4. Roast everything for 20 to 25 minutes, until the chicken is cooked through and the veggies are lightly caramelized.
5. Slice the chicken and divide it into meal prep containers with quinoa and roasted veggies. Spoon a little extra pesto on top if you’re feeling fancy.

Storage Tip:

Keeps in the fridge for up to 4 days. The pesto might thicken a bit, but that’s just flavor magic, add a tiny splash of water when reheating to loosen it up. This one also freezes well for up to 2 months, but honestly… it never lasts that long around here!

13. Greek Chicken Salad Jars

Some meal preps just feel like a chore… But not this one! These little Greek salad jars are colorful, crunchy, and so satisfying. You just grab one from the fridge, shake it up, and lunch is ready… no sad salads, no soggy lettuce, no effort!!

Serves: 4

Ingredients:

• 1½ lbs boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 tsp dried oregano
• ½ tsp garlic powder
• Salt and black pepper, to taste
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, chopped
• ½ cup Kalamata olives, sliced
• ¼ cup red onion, thinly sliced
• ½ cup crumbled feta cheese
• 1 cup chopped romaine or spinach
• ½ cup Greek dressing (store-bought or homemade)

Instructions:

1. Season chicken with olive oil, oregano, garlic powder, salt, and pepper. Cook in a skillet over medium heat for about 6–7 minutes per side until golden and cooked through. Let cool, then slice thin.
2. To assemble, start with a few tablespoons of dressing at the bottom of each jar.
3. Layer in the following order: tomatoes, cucumber, olives, onion, feta, chicken, and finally your greens on top.
4. Seal the jars and store upright in the fridge. When you’re ready to eat, shake it all up and enjoy!

Storage Tip:

These jars keep fresh for up to 4 days. The key is keeping the dressing on the bottom, that way everything stays crisp and crunchy. We like to pack a pita on the side for scooping (because we’re not wasting that delicious dressing!).

14. BBQ Bourbon Chicken & Sweet Potato Boxes

That little hint of bourbon that makes you go, wait… what is that?! It’s the kind of prep that makes your kitchen smell amazing and your week 10x easier.

We love making this one on Sundays because it’s hearty, meal-prep friendly, and family-approved. My husband calls it fancy chicken, which makes me laugh every single time. You can skip the bourbon if you want, but honestly, that little splash adds so much depth, totally worth it!

Serves: 4

Ingredients:

• 1½ lbs boneless, skinless chicken thighs or breasts
• 1 tbsp olive oil
• Salt and black pepper, to taste
• ½ cup BBQ sauce (your favorite brand works!)
• 2 tbsp bourbon (optional, or swap for apple cider vinegar)
• 1 tbsp brown sugar
• 1 clove garlic, minced
• 2 large sweet potatoes, peeled and cubed
• 1 tbsp olive oil (for the potatoes)
• ½ tsp smoked paprika
• Fresh parsley, for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Toss sweet potato cubes with olive oil, smoked paprika, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, flipping halfway through.
2. While the potatoes roast, season the chicken with salt and pepper. Heat olive oil in a skillet over medium heat and cook chicken for 5–6 minutes per side, until browned and cooked through.
3. In a small bowl, mix BBQ sauce, bourbon, brown sugar, and garlic. Pour the sauce over the chicken in the skillet and let it simmer for 3–4 minutes until thick and glossy.
4. Divide roasted sweet potatoes and chicken into meal prep containers, spooning extra sauce over the top (because you know you want to).
5. Sprinkle with fresh parsley before sealing.

Storage Tip:

Keeps in the fridge for up to 4 days or in the freezer for 2 months. When reheating, add a splash of water or BBQ sauce to keep everything juicy. Serve it with a side of greens or coleslaw if you want to balance that sweetness, SO good!

15. Lemon-Herb Chicken & Asparagus Farro Bowls

This one’s pure sunshine on a plate! We make it whenever we’re craving something simple but still special… The lemon keeps everything bright, the herbs add that fancy but not trying too hard touch, and the farro makes it SUPER hearty and satisfying!

You can use any grain you’ve got hanging around (rice, quinoa, couscous) but farro gives it this lovely chew that holds up great all week. Pair it with crisp asparagus and juicy chicken, and honestly… you’ll be looking forward to leftovers (yep, I said it!).

Serves: 4

Ingredients:

• 1½ lbs boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 tsp dried Italian herbs (or mix of basil, thyme, and oregano)
• Salt and black pepper, to taste
• Zest and juice of 1 lemon
• 2 cups cooked farro (or quinoa/rice)
• 1 bunch asparagus, trimmed and cut into pieces
• 1 tbsp butter or olive oil (for sautéing)
• 1 clove garlic, minced
• 2 tbsp grated Parmesan cheese
• Fresh parsley or dill, for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Season chicken with herbs, salt, and pepper, then cook for 6–7 minutes per side until golden and cooked through. Drizzle lemon juice over the chicken and set aside to rest.
2. In the same pan, melt butter and add garlic. Sauté for 30 seconds, then toss in the asparagus. Cook for 3–4 minutes until tender-crisp.
3. Add the cooked farro to the skillet and stir to combine, letting it soak up all that garlicky, lemony goodness.
4. Slice the chicken and divide everything into meal prep containers. Top with Parmesan and fresh herbs.

Storage Tip:

Keeps in the fridge for 4 days and reheats beautifully. Add a quick squeeze of lemon before serving to bring back that bright, fresh flavor. We like to eat it warm for dinner or cold for lunch, either way, it’s a total winner!

And there you have it, 15 chicken meal prep recipes that actually make you want to open the fridge! If you’re anything like us, chicken’s already showing up in your cart every week… so why not give it a glow-up?!

Pick a few of these recipes to try this week, mix and match, and suddenly meal prep starts to feel a whole lot less like a chore!

Ready to keep your meal prep game going? Try some of these next: Easy Lunch Meal Prep Ideas for Work and Easy Healthy Snack Boxes!