Cookwith

Name: Flavor-Packed Chicken Salad Meal Prep Bowls
Prep time: 1 h 5 min
Total time: 1 h 5 min
Yield: 5 servings
Ingredients: 2 lbs boneless skinless chicken thighs; 2 tbsp olive oil; 1 tbsp smoked paprika; 1 tbsp garlic powder; 1 tsp dried oregano; 1 tsp kosher salt; 1/2 tsp black pepper; 2 lemons (zest and juice); 10 cups mixed salad greens (spring mix, arugula, spinach); 2 cups cherry tomatoes, halved; 1 large English cucumber, diced; 1/2 small red onion, thinly sliced; 1 can (15 oz) chickpeas, drained and rinsed; 1/2 cup feta cheese, crumbled; 1/2 cup toasted pepitas (pumpkin seeds); 1/3 cup extra virgin olive oil (for dressing); 2 tbsp red wine vinegar; 1 tbsp Dijon mustard; 1 tsp honey; Salt and pepper to taste

Flavor-Packed Chicken Salad Meal Prep Bowls

GingerCherry5442

This meal-prep salad kit is designed to keep your weekday lunches interesting, vibrant, and full of flavor—without relying on hot sauces for excitement. Marinated, oven-roasted chicken thighs provide a juicy, savory protein centerpiece, while a lemony vinaigrette brightens up every bite. With a mix of crunchy pepitas, creamy feta, and hearty chickpeas, each salad offers a satisfying variety of textures and tastes. Prep all the components in advance, then simply assemble a fresh, colorful bowl in minutes each day. It’s the perfect solution for flavorful, no-fuss lunches all week long.

Ingredients

Instructions

Preheat oven to 400°F (200°C).
In a large bowl, combine chicken thighs, 2 tbsp olive oil, smoked paprika, garlic powder, oregano, salt, black pepper, lemon zest, and juice of 1 lemon. Toss to coat and marinate for at least 20 minutes (or up to overnight).
Arrange chicken on a baking sheet lined with parchment. Roast for 25-30 minutes until cooked through and golden. Let cool, then slice or chop into bite-sized pieces.
While chicken cooks, prep salad components: halve cherry tomatoes, dice cucumber, thinly slice red onion, drain and rinse chickpeas, and wash/dry greens.
Toast pepitas in a dry skillet over medium heat for 2-3 minutes until fragrant. Let cool.
For the dressing: whisk together 1/3 cup olive oil, red wine vinegar, Dijon mustard, honey, juice of remaining lemon, and a pinch of salt and pepper. Taste and adjust seasoning.
To meal prep: divide greens, tomatoes, cucumber, onion, chickpeas, feta, and pepitas into 5 containers. Store chicken and dressing separately.
For each lunch, top a salad base with chicken and drizzle with dressing just before eating. Toss and enjoy!