10 Easy Chicken Meal Prep Recipes for the Week You’ll Crave on Repeat

By Brandon D / October 5, 2025

If your weekday dinners feel like a chaotic speed-dating round with your fridge, these 10 easy chicken meal prep recipes are your rescue plan. They’re bold on flavor, big on variety, and designed to stay tasty for days. We’re talking minimal prep, maximum payoff, and leftovers you’ll actually look forward to. Ready to win your week?

1. Sticky Honey-Garlic Chicken Bites That Disappear From the Fridge

Sweet, savory, and a little sticky—these honey-garlic bites are the kind of meal prep that makes you excited to open your containers. They reheat like a dream and taste amazing with rice, noodles, or a quick salad. Great for kids, great for you, great for late-night snacking (no judgment).

Ingredients:

• 2 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
• 1/3 cup cornstarch
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp neutral oil
• 4 cloves garlic, minced
• 1/3 cup honey
• 1/4 cup low-sodium soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1/2 tsp crushed red pepper flakes (optional)
• 2 green onions, thinly sliced
• 1 tbsp sesame seeds (optional)

Instructions:

1. Pat chicken dry. Toss with cornstarch, salt, and pepper until evenly coated.
2. Heat oil in a large skillet over medium-high. Cook chicken in two batches, 4–5 minutes per side, until golden and cooked through. Remove to a plate.
3. Lower heat to medium. Add garlic and cook 30 seconds until fragrant.
4. Whisk honey, soy sauce, rice vinegar, sesame oil, and red pepper flakes. Pour into skillet; simmer 1–2 minutes until slightly thickened.
5. Return chicken to the skillet and toss to coat. Cook 1 more minute.
6. Finish with green onions and sesame seeds.

Serve over jasmine rice with steamed broccoli or tucked into lettuce wraps. For meal prep, divide chicken and sauce into containers with rice and a crunchy veggie. Want more kick? Add sriracha. Want it gluten-free? Use tamari.

2. Zesty Lemon-Herb Sheet Pan Chicken With Roasted Veggies

One pan, bright flavors, easy cleanup—this is weeknight gold. The lemon and herbs make everything taste fresh, even on day three. Plus, the oven does the heavy lifting while you do literally anything else.

Ingredients:

• 2 lbs boneless, skinless chicken thighs
• 1 lb baby potatoes, halved
• 1 red bell pepper, sliced
• 1 red onion, sliced into wedges
• 2 cups broccoli florets
• 3 tbsp olive oil
• Zest and juice of 2 lemons
• 4 cloves garlic, minced
• 2 tsp dried oregano
• 1 tsp dried thyme
• 1 tsp kosher salt
• 1/2 tsp black pepper

Instructions:

1. Preheat oven to 425°F (220°C). Line two sheet pans with parchment.
2. Whisk olive oil, lemon zest/juice, garlic, oregano, thyme, salt, and pepper.
3. Toss potatoes with half the marinade; spread on one pan. Roast 10 minutes.
4. Toss chicken and remaining veggies with remaining marinade. Add to pans.
5. Roast 20–25 minutes, flipping once, until chicken is cooked through and veggies are browned.

Portion into containers with extra lemon wedges. Swap veggies with asparagus, zucchini, or carrots. If you’re feeling fancy, crumble feta on top before packing—it’s a game-changer.

3. Creamy Greek Yogurt Chicken Salad You’ll Eat Straight From the Bowl

This is your protein-packed, crunchy, creamy go-to for sandwiches, wraps, or spooning into lettuce cups. It’s lighter than mayo-loaded versions but doesn’t skimp on the yum. Meal prep a big batch, and you’re set for quick lunches all week.

Ingredients:

• 3 cups cooked chicken, shredded or diced
• 3/4 cup plain Greek yogurt (2% or whole)
• 2 tbsp mayonnaise (optional, for richness)
• 1 tbsp Dijon mustard
• 1 tbsp lemon juice
• 1 tsp honey
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/2 cup diced celery
• 1/3 cup diced red onion
• 1/2 cup halved red grapes or chopped apple
• 1/4 cup chopped toasted almonds or walnuts
• 2 tbsp chopped fresh dill or parsley

Instructions:

1. In a large bowl, whisk yogurt, mayo, Dijon, lemon juice, honey, salt, and pepper.
2. Fold in chicken, celery, onion, fruit, nuts, and herbs until coated.
3. Taste and adjust seasoning. Chill 30 minutes for flavors to meld.

Serve on toasted sourdough, in a wrap with greens, or over mixed lettuce. Add chopped pickles for tang or swap dill for tarragon for a French twist. Keeps 3–4 days in the fridge.

4. Smoky Chipotle Chicken Burrito Bowls That Beat Takeout

Meal prep bowls that actually taste like a treat. The smoky chipotle marinade is bold without being too spicy, and the bowls are endlessly customizable. Stack your containers and feel like a meal prep pro—because you are.

Ingredients:

• 2 lbs chicken breasts or thighs
• 2 tbsp olive oil
• 2 tbsp lime juice
• 2 chipotle peppers in adobo, minced, plus 1 tbsp adobo sauce
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp kosher salt
• 4 cups cooked brown rice or cilantro-lime rice
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup corn (frozen, thawed, or canned and drained)
• 1 cup pico de gallo or salsa
• 1 avocado, sliced or mashed (add day of)
• Fresh cilantro and lime wedges for serving

Instructions:

1. Whisk olive oil, lime juice, chipotles, adobo, garlic, cumin, paprika, and salt. Coat chicken and marinate 20 minutes (or up to 8 hours).
2. Grill or pan-sear chicken over medium-high until cooked through, 5–7 minutes per side. Rest 5 minutes, then slice.
3. Assemble bowls with rice, beans, corn, sliced chicken, and pico. Add avocado and cilantro when serving.

For meal prep, keep wet ingredients (salsa, avocado) separate. Add shredded cheese, sautéed peppers, or a drizzle of yogurt-lime crema. Want it low-carb? Swap rice for cauliflower rice.

5. Ginger-Scallion Chicken Stir-Fry in 20 Minutes Flat

Fast, fresh, and better than takeout. The ginger-scallion sauce is fragrant and punchy, coating tender chicken and crisp veggies. This one reheats beautifully and keeps its crunch if you don’t overcook the vegetables.

Ingredients:

• 1.5 lbs chicken breast, thinly sliced
• 1 tbsp cornstarch
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 2 tbsp neutral oil, divided
• 1 tbsp grated fresh ginger
• 3 cloves garlic, minced
• 5 scallions, whites sliced thin and greens cut into 1-inch pieces
• 2 cups snap peas or green beans
• 1 red bell pepper, sliced
• 1/3 cup low-sodium chicken broth
• 2 tbsp oyster sauce
• 1 tbsp soy sauce
• 1 tsp cornstarch mixed with 1 tsp water (slurry)

Instructions:

1. Toss chicken with 1 tbsp cornstarch, 1 tbsp soy sauce, and sesame oil.
2. Heat 1 tbsp oil in a large skillet or wok over high. Stir-fry chicken 3–4 minutes until just cooked. Remove.
3. Add remaining oil, ginger, garlic, and scallion whites. Cook 30 seconds.
4. Add snap peas and bell pepper; stir-fry 2–3 minutes.
5. Pour in broth, oyster sauce, and 1 tbsp soy sauce. Stir in cornstarch slurry; simmer until glossy.
6. Return chicken with scallion greens. Toss 30–60 seconds to combine.

Serve with rice or soba noodles. Add chili crisp if you like heat. Pro tip: slice chicken partially frozen for easy thin cuts.

6. Coconut Curry Chicken With Sweet Potatoes That Gets Better Overnight

Comfort in a bowl. This creamy coconut curry is aromatic and cozy without being heavy. It keeps like a dream and tastes even deeper on day two—hello, meal prep magic.

Ingredients:

• 2 lbs chicken thighs, cut into chunks
• 1 tbsp coconut oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 2 tbsp red curry paste
• 1 tsp ground turmeric
• 1 large sweet potato, peeled and cubed
• 1 red bell pepper, sliced
• 1 can (14 oz) full-fat coconut milk
• 1 cup low-sodium chicken broth
• 1 tbsp fish sauce (or soy for a different flavor)
• 1 tsp brown sugar
• Juice of 1/2 lime
• Fresh cilantro for garnish

Instructions:

1. Heat coconut oil in a pot over medium. Sauté onion 4 minutes. Add garlic and ginger; cook 1 minute.
2. Stir in curry paste and turmeric; cook 30 seconds until fragrant.
3. Add chicken and sweet potato; toss to coat in spices.
4. Pour in coconut milk and broth. Simmer 15–20 minutes until sweet potatoes are tender and chicken cooked.
5. Stir in bell pepper, fish sauce, and brown sugar; simmer 3–4 minutes.
6. Finish with lime juice and cilantro.

Serve with basmati rice or cauliflower rice. Add spinach at the end for extra greens. For extra heat, add sliced Thai chilies—careful, they kick.

7. Baked Pesto Chicken With Burst Tomatoes and Mozzarella

Restaurant-level flavors with minimal effort. The pesto melts into the chicken, the tomatoes get jammy, and the mozzarella brings the cozy. It’s fast, pretty, and wildly satisfying.

Ingredients:

• 2 lbs chicken breasts, pounded to even thickness
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/2 cup basil pesto (store-bought or homemade)
• 2 cups cherry tomatoes
• 1 tbsp olive oil
• 8 oz fresh mozzarella, sliced or pearls
• Fresh basil, torn
• Balsamic glaze (optional)

Instructions:

1. Preheat oven to 400°F (205°C). Grease a baking dish.
2. Season chicken with salt and pepper. Spread pesto over both sides; place in dish.
3. Toss tomatoes with olive oil; scatter around chicken.
4. Bake 18–22 minutes until chicken is nearly done. Top with mozzarella; bake 3–5 minutes until melted.
5. Finish with basil and a drizzle of balsamic glaze.

Serve with quinoa, garlic bread, or a simple arugula salad. Swap mozzarella for feta if you like tang. For meal prep, keep the balsamic glaze separate until serving.

8. Crispy Oven-Baked Chicken Tenders With Paprika Ranch

Yes, these are grown-up chicken tenders—and they’re crunchy without deep-frying. They reheat in the oven or air fryer and stay crispy. The paprika ranch? You’ll put it on everything, seriously.

Ingredients:

• 2 lbs chicken tenders or breasts cut into strips
• 1 cup buttermilk
• 1 tsp hot sauce (optional)
• 1.5 cups panko breadcrumbs
• 1/2 cup grated Parmesan
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1 tsp kosher salt
• 1/4 tsp black pepper
• 2 tbsp olive oil or melted butter
• For Paprika Ranch: 1/2 cup Greek yogurt, 1/4 cup mayo, 1 tsp lemon juice, 1/2 tsp dried dill, 1/2 tsp garlic powder, 1/2 tsp smoked paprika, salt and pepper to taste

Instructions:

1. Marinate chicken in buttermilk and hot sauce for 20–30 minutes.
2. Preheat oven to 425°F (220°C). Line a sheet pan with parchment and place a wire rack on top.
3. Mix panko, Parmesan, paprika, garlic powder, onion powder, salt, pepper, and olive oil.
4. Dredge chicken in panko mixture, pressing to adhere. Arrange on rack.
5. Bake 15–18 minutes, flipping once, until golden and cooked through.
6. Stir ranch ingredients until smooth.

Serve with roasted sweet potato wedges and a crunchy slaw. For gluten-free, use GF panko. Reheat in an air fryer at 375°F for 4–5 minutes to bring the crisp back.

9. Moroccan-Spiced Chicken With Herby Couscous

Warm spices, fluffy couscous, and a pop of lemon—this is a quick trip to Marrakesh without leaving your kitchen. It’s vibrant and meal-prep friendly, and the leftovers taste even more aromatic.

Ingredients:

• 2 lbs chicken thighs
• 2 tbsp olive oil
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp paprika
• 1/2 tsp cinnamon
• 1/2 tsp turmeric
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 red onion, sliced
• 1 cup chicken broth
• 1/2 cup green olives, sliced
• 1/3 cup golden raisins or chopped dried apricots
• Juice of 1/2 lemon
• For Couscous: 1.5 cups couscous, 1.5 cups hot chicken broth, 2 tbsp olive oil, 1/4 cup chopped parsley, 2 tbsp chopped mint, salt to taste

Instructions:

1. Mix spices with olive oil to form a paste; rub onto chicken.
2. Sear chicken in a large skillet over medium-high, 4–5 minutes per side. Remove.
3. Sauté onion 3 minutes. Add broth, olives, and raisins/apricots; nestle chicken back in. Simmer 10 minutes until cooked through. Finish with lemon juice.
4. For couscous: Pour hot broth over couscous with olive oil and salt; cover 5 minutes. Fluff and fold in herbs.

Portion chicken and couscous together. Add toasted almonds for crunch. Swap couscous for quinoa if you want more protein.

10. Garlicky Parmesan Chicken Meatballs With Roasted Zucchini

Juicy, cheesy meatballs that bake in minutes and go with everything—pasta, zoodles, or grains. They freeze beautifully and reheat without drying out. Plus, they make you feel like the most organized person alive when you pull them out midweek.

Ingredients:

• 1.5 lbs ground chicken
• 1/2 cup grated Parmesan
• 1/2 cup panko breadcrumbs
• 1 large egg
• 3 cloves garlic, minced
• 1 tsp Italian seasoning
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 tbsp chopped parsley
• 2 tbsp olive oil, divided
• 3 medium zucchini, cut into half-moons
• 1 tsp garlic powder
• 1/2 tsp red pepper flakes (optional)
• Lemon wedges, for serving

Instructions:

1. Preheat oven to 425°F (220°C). Line two sheet pans with parchment.
2. Mix ground chicken, Parmesan, panko, egg, garlic, Italian seasoning, salt, pepper, parsley, and 1 tbsp olive oil. Roll into 20–24 meatballs.
3. Toss zucchini with remaining oil, garlic powder, red pepper flakes, and a pinch of salt.
4. Arrange meatballs on one pan and zucchini on the other. Bake 15–18 minutes until meatballs reach 165°F and zucchini is tender with browned edges.
5. Finish with a squeeze of lemon.

Serve with marinara and roasted potatoes, or toss with pesto pasta. Freeze cooked meatballs up to 3 months. For dairy-free, skip the Parmesan and add 1 tbsp nutritional yeast plus an extra pinch of salt.

Meal Prep Tips to Keep Everything Fresh and Delicious

• Cool before sealing: Let food cool to warm-room temp before lidding to avoid condensation.
• Layer smart: Keep saucy or juicy components separate if you want to preserve texture.
• Label and date: Yes, future-you will forget what’s in that container. Use masking tape.
• Reheat right: Rice and grains love a splash of water before the microwave to steam back to life.
• Use high-heat oils: For roasting or stir-frying, neutral oils help prevent bitterness and smoke.

There you go—10 easy, flavor-packed chicken meals that make your week smoother and way tastier. Pick two or three to rotate, or go big and stock your fridge like a pro. You’ve got this, and your future dinners are already thanking you.