So simple to make with only a handful of ingredients, this Chicken and Hummus meal prep comes together in next to no time. It’s filling, can be eaten cold or warm, and is the perfect make ahead lunch to take to school or work.
Fast and easy, this chicken and hummus lunch box is one of my go-to meals for busy weeks. You only need a few ingredients and you can skip cooking altogether if you buy pre-cooked chicken and hummus.
Why You’ll Love This Chicken and Hummus Lunch Box
- It’s super easy. I usually cook chicken thighs for this so it’ll take just under 10 minutes to sear the thighs.
- It is SO filling. It might not look like a lot but is meal prep is so filling and satisfying.
- It’s versatile. You can season your chicken differently every time and swap out the plain hummus for flavoured hummus. Mix and match and you’ll have something different every week.
Ingredients You’ll Need
- chicken — for this recipe, I use grilled chicken thighs but down below, I’ll share how to cook this on the stovetop. You can also purchase pre-cooked chicken as well.
- hummus — you can use storebought hummus or homemade hummus. You can use white bean hummus if you’d like to switch things up.
- mini naans — you can also use mini pita breads as well! I get mine from Costco.
How to Make Chicken and Hummus Meal Prep
Cook the Chicken
- Season the chicken thighs (the chicken pictured above is seasoned with salt, garlic powder, onion powder, dried basil, and brown sugar).
- On medium heat, heat up your skillet or a grill pan (preferably cast iron) and add olive oil before adding in the chicken thighs, smooth side down and then cook for 5 minutes. Flip and continue to cook for 6 to 7 minutes, or until cooked through. Do not overcrowd the pan, cook in two batches if necessary. Be sure to add more butter and oil for the second batch.
Make the Lunch Box
- Slice the chicken into strips.
- Divide the chicken, hummus, and naan into four meal prep containers.
Recipe Tips and Notes
- Change things up by changing the way you season your chicken. Try my Honey Chipotle Chicken, Garlic Butter Chicken Thighs, Chipotle Chicken Thighs, and Herb Chicken Thighs!
- I like to marinate my chicken thighs for around 30 minutes before cooking. However, if you’re in a rush, you can skip it.
- This meal prep can be enjoyed at room temperature though or even cold, straight from the fridge.
- Avoid overcooking the chicken or you’ll end up with dry chicken.
- You can use 3 compartment or 2 compartment meal prep containers.
- If you only have regular meal prep containers, you can store the hummus separately in a small airtight container and or use 1-2 silicone muffin liners in the container to keep the hummus separate.
- See my post on how to grill chicken thighs for more recipe tips and tricks.
- Got leftover hummus? Make my chicken and hummus quesadilla or hummus salad dressing.
Make Ahead Tips
- Meal prep: once the chicken has cooled, store the chicken and hummus lunch box in an airtight container for up to 4 days in the fridge.
- Freezer: the chicken and store-bought mini naans are freezer-friendly. Place them in an airtight container before storing them in the freezer. They can last for up to 3 months. Thaw before using.
Chicken and Hummus Meal Prep
So simple to make with only a handful of ingredients, this Chicken and Hummus meal prep comes together in next to no time. It's filling, can be eaten cold or warm, and is the perfect make ahead lunch to take to school or work.
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Servings: 4 servings
Ingredients
- 6-8 cooked chicken thighs
- 1-2 cups hummus
- 20-30 mini naans, or mini pita breads
Instructions
- Slice the chicken into strips.
- Divide the chicken, hummus, and naan into four meal prep containers.
Notes
- Prep time does not include cooking the chicken.
- Season the chicken thighs (with 1 tbsp olive oil, 1½ tsp of salt, garlic powder, onion powder, dried basil, and 2½ tsp of brown sugar).
- On medium heat, heat up your skillet or a grill pan (preferably cast iron) and add olive oil before adding in the chicken thighs, smooth side down and then cook for 5 minutes. Flip and continue to cook for 6 to 7 minutes, or until cooked through. Do not overcrowd the pan, cook in two batches if necessary. Be sure to add more butter and oil for the second batch.
Tried this recipe?Did you make this recipe? I’m always so happy to hear about it! I’d love to see how it turned out. Tag me at @CarmysHungry on Instagram so I can see it! If you enjoyed the recipe, I’d really appreciate a comment with a 5 star rating! ♥
Nutrition Per Serving
Calories: 491kcal | Carbohydrates: 43g | Protein: 43g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 161mg | Sodium: 834mg | Potassium: 630mg | Fiber: 7g | Sugar: 4g | Vitamin A: 59IU | Calcium: 76mg | Iron: 5mg
More Meal Prep Recipes
- Hibachi Chicken
- Bulgogi Korean Beef Bowls
- Easy Healthy Meal Prep Snack Ideas
- Turkey Snack Box
- Meal Prep Lunchables
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