It seems as though every chicken meal prep recipe is the same. Grilled or pan seared chicken with different seasonings. I wanted to try to flip the script a bit and try to offer something different. These meal prep recipes for chicken use a batch cooking method to save on time and then we make 3 different flavorings to add some variety.

Batch Cooking

Chicken Meal Prep

  1. 7# Chicken Thigh
  2. 2 Tbsp. Olive Oil
  3. (5) Chicken Bouillon Cubes (or Chicken Stock)
  4. Salt & Pepper to Taste
  5. Water to Cover

Chicken Meal Prep Method:

Salt and pepper one side of the chicken and sear in olive oil heated just below the smoke point in a large Dutch oven over high heat. Just as you did with the chuck roast in the above method. Flip the chicken and sear for another 2 minutes. Add water and bouillon cubes to the Dutch oven cover and bring to a boil.

Reduce to a simmer and cook on low for 45 minutes to an hour. Remove from heat and allow to cool completely in cooking liquid. Remove from liquid and shred into a variety of small shreds and larger chunks to your preference.

Chicken Meal Prep Recipes

Coconut Curry Ingredients:

  1. 1.5 – 2# Shredded Chicken
  2. 14oz. (1 can) Coconut Milk
  3. ¼ C. Crushed Tomato
  4. 2oz. Red Curry Paste (Yellow/Green if You Like it Spicier)
  5. 1 tsp. Apple Cider Vinegar
  6. 1 Tbsp. Olive Oil
  7. 1 tsp. Ginger
  8. 1 tsp. Garlic Finely Chopped
  9. ¼ tsp. Black Pepper
  10. 1 tsp. Salt

Coconut Curry Method:

In a small saucepan, heat olive oil over medium heat for about a minute. Add ginger and garlic and sauté until fragrant, about 45 seconds. Add coconut milk, crushed tomato, curry paste, vinegar, salt, and pepper. Simmer over medium low heat for 8-10 minutes. Fold into chilled shredded chicken and portion into meal prep containers.

Taco Chicken Ingredients:

  1. 1.5 – 2# Shredded Chicken
  2. 1 Can (less ¼ cup if necessary) Crushed Tomatoes
  3. 2oz. White Onion (finely chopped)
  4. 1 ½ tsp. Cumin
  5. 1 tsp. Chili Powder
  6. 1 ½ tsp. Paprika
  7. ½ tsp. Oregano
  8. 1 ½ tsp. Granulated Garlic
  9. 1 Tbsp. Olive Oil
  10. 1 Dash Tabasco

Taco Chicken Method:

In a small saucepan, heat olive oil over medium heat for 1 minute. Sauté onion and garlic until the onion softens and the garlic browns a bit. Add in tomato and spices and cook for 5-6 minutes over low heat, just until the flavors start to meld together. Fold mixture into chilled shredded chicken and portion into meal prep containers.

Picatta Chicken Ingredients

  1. 1.5 – 2# Shredded Chicken
  2. Zest of 1 Lemon
  3. ¾ C. Heavy Cream
  4. 1 Tbsp. Flour
  5. 1 Tbsp. Butter
  6. 2 Tbsp. Capers Roughly Smashed
  7. 1 Tbsp. Fresh Parsley (Dried is Fine Too)
  8. 1 C. Chicken Stock (Braising Liquid)
  9. 1 tsp. Salt
  10. ¼ tsp. Black Pepper
  11. Juice of 1 Lemon

Picatta Chicken Method:

Melt 1 tbsp of butter in a small saucepan. Using a wire whisk, stir in flour ensuring no lumps and cook for 3-4 minutes. Slowly whisk in chicken stock and heavy cream, once incorporated, add lemon zest, capers, parsley, salt, and pepper and simmer for 3 more minutes. Remove from heat and add lemon juice, stir, and fold into shredded chicken and portion into meal prep containers.

Recipe notes

I am not a big fan of spicy food, so I went with the red curry paste. If you like spice, green is the spiciest and yellow is the intermediate level. If you’re a spice fan, think of it like a stop light, green means go, red means not spicy at all (or stop).

The Tomato measurement for the taco chicken recipe uses the remainder of the can from the curry recipe. If you make one and not the other, you can add the whole can to the taco chicken recipe or substitute a tablespoon of tomato paste for the coconut curry recipe.

If you’re trying to cut out flour, you can simply reduce the cream for the chicken picatta, although I wouldn’t necessarily recommend this because it will make it not reheat as well. The sauce may actually break during the reheating process, that is why I added the stabilizer of the roux in the first place, but it CAN be made without it.


Shaking up the typical chicken meal prep routine, these recipes bring a burst of flavor and variety to your weekly menu. Instead of the usual grilled or seared chicken, we’re diving into a world of culinary exploration with three distinct flavor profiles: Coconut Curry, Taco Chicken, and Picatta. By embracing batch cooking, we streamline the process, saving time while maximizing taste sensations. Each recipe offers a unique eating experience without sacrificing convenience. With helpful notes for customizing and practical preparation tips, these recipes redefine healthy eating by making it deliciously diverse and effortlessly enjoyable.