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Meal Prep Friendly Chicken Meals

A collection of meal prep friendly chicken meals that make busy weekdays easier, one dinner at a time.

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easy beef chili with kidney beans and cheddar cheese
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Easy Beef Chili

Ground beef and kidney beans simmered into a thick and hearty chili.

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1. Heat a large pot or Dutch oven over medium heat. 2. Add ground beef and cook 6–8 minutes, breaking it apart as it browns, until fully cooked and no pink remains. Drain excess fat if needed. 3. Stir in chili powder and cook 30–60 seconds to toast the spice slightly. 4. Add drained kidney beans. Stir to combine. 5. Pour in pasta sauce and stir well. Use just enough to coat everything generously while keeping the chili thick. 6. Bring to a gentle simmer over medium heat, then reduce to low. 7. Simmer uncovered 20–30 minutes, stirring occasionally, until thickened. The chili should hold its shape on a spoon rather than run. 8. Taste and adjust chili powder or salt if needed. 9. Serve hot topped with shredded cheddar cheese. 10. Warm regular buns and gluten-free buns separately and serve on the side.

  • ground beef

  • chili powder

  • cheddar cheese

  • buns

  • gluten-free buns

  • kidney beans

  • pasta sauce

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stuffed meatloaf with cheese onions and peppers
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Meatloaf

Ground beef meatloaf rolled with cheese, onions, and peppers then baked until tender.

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1. Preheat oven to 375°F. Lightly grease a baking dish. 2. In a large bowl, combine ground beef, egg, onion powder, garlic powder, salt, black pepper, and a few tablespoons of ketchup. Mix gently until just combined. Do not overwork the meat. 3. Lay a large sheet of parchment paper on the counter. Spread the meat mixture into an even rectangle about ½ inch thick. 4. Evenly distribute finely chopped onion, green peppers, and shredded cheese over the surface of the meat, leaving a small border around the edges. 5. Starting from one long side, use the parchment paper to help roll the meat tightly into a log, keeping the filling inside. 6. Slice additional onion and spread it evenly across the bottom of the baking dish. 7. Carefully transfer the rolled meatloaf seam-side down onto the bed of onions. 8. Drizzle ketchup evenly over the top. Add any vegetables or cheese that fell out around the loaf. 9. Bake 45–60 minutes until internal temperature reaches 160°F in the center. 10. Remove from oven and let rest 10 minutes before slicing to allow juices to redistribute.

  • ground beef

  • egg

  • onion

  • ketchup

  • salt

  • black pepper

  • green peppers

  • onion powder

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mediterranean chicken salad with feta olives and tomatoes
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Mediterranean Chicken Breast Salad with Feta and Olives

Chicken, feta, olives, and tomatoes tossed into a simple Mediterranean-inspired salad.

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1. Heat 1 tbsp olive oil in a skillet over medium-high heat until shimmering. 2. Season chicken breast with salt and pepper. Cook 4-5 minutes per side until internal temperature 165°F, surface golden and firm. 3. Remove chicken, let rest 3 minutes, then slice. 4. In a large bowl, combine 2 cups mixed greens, 0.25 cup crumbled feta, 0.25 cup sliced olives, 0.5 cup cherry tomatoes halved. 5. Add sliced chicken on top. 6. Drizzle 1 tbsp olive oil and 1 tbsp lemon juice over salad. Toss gently. 7. Finish with fresh chopped parsley sprinkled on top.

  • Chicken breast

  • Mixed greens

  • Feta cheese

  • Olives

  • Cherry tomatoes

  • Olive oil

  • Lemon juice

  • Parsley

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skillet chicken breast with sweet potato and green beans
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Skillet Chicken Breast with Sweet Potato and Green Beans

Chicken, sweet potato, and green beans cooked into a simple family dinner.

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1. Preheat oven to 400°F. 2. Peel and dice 1 medium sweet potato. 3. Toss sweet potato with 1 tbsp olive oil and salt. Spread on a baking sheet in a single layer. 4. Roast sweet potato 20-25 minutes until tender and edges are golden. 5. Meanwhile, heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. 6. Season chicken breast with salt and pepper. Add to skillet in a single layer. Cook 4-5 minutes per side until internal temperature 165°F, surface golden and firm. 7. Remove chicken, keep warm. 8. Add 1 cup green beans trimmed to skillet. Sauté 4-5 minutes until bright green and tender-crisp. 9. Drain any excess liquid. 10. Serve chicken with roasted sweet potato and green beans. 11. Finish with a squeeze of lemon juice.

  • Chicken breast

  • Sweet potato

  • Green beans

  • Olive oil

  • Lemon juice

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bacon and quinoa salad with cranberries pecans and parsley
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Bacon and Quinoa Salad with Cranberries and Pecans

Quinoa tossed with bacon, cranberries, and pecans for a fresh and satisfying salad.

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1. Cook 1 cup quinoa in 2 cups water. Bring to boil, reduce heat to low, cover and simmer 15 minutes. Fluff with fork and cool. 2. Heat 1 tbsp olive oil in skillet over medium heat until shimmering. Add 4 oz bacon, diced, single layer. Cook until crisp, 5-6 minutes. Drain on paper towel. 3. In large bowl, combine quinoa, bacon, 0.5 cup dried cranberries, and 0.5 cup pecans, chopped. 4. Drizzle 2 tbsp olive oil and 1 tbsp lemon juice over salad. Toss to combine. 5. Season with salt and pepper to taste. 6. Finish with 2 tbsp fresh parsley, chopped.

  • Quinoa

  • Water

  • Bacon

  • Dried cranberries

  • Pecans

  • Olive oil

  • Lemon juice

  • Parsley

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high protein chicken rice bowl with vegetables and yogurt sauce
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High Protein Chicken Rice Bowl by @foodinfivemins

Chicken, rice, and roasted vegetables with a yogurt sauce for an easy high protein meal.

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1. Preheat oven to 200°C (400°F). 2. Mix chicken with yogurt, garlic, spices, and lemon. 3. Bake for 20–25 minutes, flipping halfway, until cooked through (internal temp 165°F) and lightly golden. 4. Cook vegetables in a pan until softened and slightly charred. 5. Cook rice until tender and fluffy. 6. Mix yogurt sauce ingredients until smooth. 7. Slice chicken and assemble bowls with rice, chicken, vegetables, and sauce. 8. Serve or portion for meal prep. Chicken should be juicy and fully cooked.

  • chicken thighs

  • greek yogurt

  • garlic

  • paprika

  • cumin

  • lemon

  • red pepper

  • yellow pepper

  • zucchini

  • red onion

  • greek yogurt

  • cucumber

  • rice

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cucumber chicken salad with yogurt dressing and red onion
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High Protein Cucumber Chicken Salad by @jessespt

Chicken, cucumber, and yogurt tossed into a fresh and simple high protein salad.

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1. Add cucumber and onion to a bowl. 2. Add yogurt, garlic, lemon juice, oil, salt, and pepper. 3. Add cooked chicken (internal temp already 165°F). 4. Mix thoroughly until evenly coated. 5. Adjust seasoning if needed. 6. Serve immediately or chill. Salad should be creamy with crisp cucumber texture.

  • cucumber

  • red onion

  • greek yogurt

  • garlic

  • lemon

  • olive oil

  • chicken breast

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chicken breast rice bowl with broccoli and sesame sauce
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Leftover Chicken Breast Rice Bowl with Broccoli and Sesame Dressing

Chicken, broccoli, and rice tossed in a light sesame dressing for an easy dinner.

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1. Cook 1 cup rice according to package instructions. Keep warm. 2. Heat 1 tbsp olive oil in a skillet over medium-high heat until shimmering. 3. Add thinly sliced chicken breast in a single layer. Cook 3-4 minutes per side until internal temperature reaches 165°F, surface golden, texture firm. 4. Remove chicken, set aside. 5. In same skillet, add 1 cup broccoli florets. Stir-fry 3-4 minutes until bright green and tender-crisp. 6. Mix 1 tbsp sesame oil, 1 tbsp soy sauce, 1 tsp honey, and 1 tsp grated ginger in a bowl. 7. Return chicken to skillet, pour dressing over. Toss to coat and heat 1-2 minutes until sauce coats chicken and broccoli. 8. Serve chicken and broccoli over rice. 9. Finish with a sprinkle of fresh chopped cilantro.

  • Chicken breast

  • Rice

  • Broccoli

  • Olive oil

  • Sesame oil

  • Soy sauce

  • Honey

  • Ginger

  • Cilantro

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chicken and vegetable soup with leftover chicken breast carrots and celery
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Leftover Chicken and Vegetable Soup with Leftover Breast

Shredded chicken breast simmered in broth with vegetables for a simple soup.

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1. Heat 1 tbsp olive oil in a large pot over medium heat until shimmering. 2. Add 1 medium onion diced and 2 cloves garlic minced. Sauté 4-5 minutes until onion is translucent and soft. 3. Add 2 medium carrots diced and 2 stalks celery diced. Cook 3-4 minutes until vegetables start to soften. 4. Pour in 4 cups chicken broth. Bring to a boil, then reduce to medium-low heat. 5. Add leftover chicken breast shredded. Simmer 10 minutes until soup is hot and flavors meld. 6. Season with salt and pepper to taste. 7. Finish with 2 tbsp chopped fresh parsley off heat.

  • Chicken breast

  • Onion

  • Garlic

  • Carrot

  • Celery

  • Chicken broth

  • Olive oil

  • Parsley

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