Lemon-oregano chicken with Greek salad and hummus
Greek Chicken Meal Prep
Greek Chicken Meal Prep
35 minEasy
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Servings
5
5 meals
Difficulty
Easy
Cost
Moderate
$$
Greek Chicken Meal Prep
Lemon-oregano chicken with Greek salad and hummus
Juicy lemon-oregano marinated chicken with a crisp Greek salad, fluffy rice pilaf, and creamy hummus. Mediterranean flavors that keep you looking forward to lunch all week.
15m
Prep Time
20m
Cook Time
35m
Total Time
5
Servings
Easy
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
Greek chicken meal prep is refreshingly bright compared to heavier preps. The lemon-herb marinade keeps the chicken flavorful, and the components work beautifully both warm and cold.
Ingredients
- 2 lbs chicken thighs marinated in lemon, oregano, garlic, and olive oil
- 2 cups rice pilaf (rice cooked with orzo, butter, and chicken broth)
- 2 cups chopped cucumber, tomato, red onion, and kalamata olives for Greek salad
- 1/2 cup hummus (divided among containers)
- 1/2 cup crumbled feta cheese
- Red wine vinaigrette and pita chips for serving
OvenBake
Test Kitchen Pick
Sheet Pan
Helpful Tool
Why a good sheet pan helps here
The pan is doing more work here than it looks like. A sturdy, evenly heating sheet pan gives you better browning and fewer hot spots.
This recipe benefits from more even oven contact and easier cleanup.
- Promotes more even browning
- Useful across weeknight roasts and baking
A heavy rimmed sheet pan is one of the highest-use tools in almost any kitchen.
Shop sheet pan options for this recipeInstructions
- 1
Marinate chicken in lemon juice, olive oil, oregano, and garlic for at least 2 hours or overnight.
- 2
Bake chicken at 400°F for 20-22 minutes until golden and cooked through; rest and slice.
- 3
Make rice pilaf: toast orzo in butter, add rice and broth, simmer covered until absorbed.
- 4
Toss cucumber, tomato, red onion, and olives with red wine vinaigrette for Greek salad.
- 5
Divide pilaf, chicken, salad, hummus, and feta among 5 containers.
Serving Suggestions
Ways to Serve This Dish
Serve with crusty artisan bread for dipping
Finish with a drizzle of high-quality extra virgin olive oil
Pair with a simple arugula salad dressed in lemon vinaigrette
Substitutions
Chicken thighsLamb chops or grilled halloumi
Both are classic Greek proteins
Rice pilafQuinoa or giant couscous
Both absorb the lemon-herb flavors well
DepthPantry
Test Kitchen Pick
Olive Oil
Helpful Pantry Staple
Why the olive oil matters
On recipes like this, olive oil is not just a background fat. A better bottle gives you cleaner flavor and a better finish.
This is one of the few pantry upgrades that keeps paying off every time you cook in this lane.
- Useful in dressings, sauces, and finishing
- Improves flavor without changing the recipe structure
A good bottle of olive oil is one of the safest pantry upgrades for Mediterranean and Italian cooking.
Shop olive oil for this recipeTips & Storage
Pro Tips
Marinate overnight for the most flavorful results—the oregano and lemon really develop over time.
Add a dollop of tzatziki alongside the hummus for even more Greek authenticity.
Storage
Refrigerate for up to 5 days. Keep salad dressing on the side to prevent sogginess.
Reheating
Microwave chicken and rice for 2 minutes; enjoy the salad component cold.
Nutrition Facts
Per serving (100mg) · 5 servings
Calories480
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein16g
Carbohydrates38g
Fat36g
Fiber620mg
Sugar4g
Sodium8g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use dried oregano?
- Yes, dried oregano actually works better in the marinade than fresh.
- What makes this Greek versus Mediterranean?
- The specific combination of oregano, lemon, feta, and olives defines the Greek flavor profile.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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