Lemon Oregano Chicken Meal Prep Boxes

Ingredients

• 1 1/2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces (680 g)
• 2 tablespoons extra-virgin olive oil (27 g)
• 1 tablespoon dried oregano, divided (3 g)
• 1 teaspoon kosher salt (6 g)
• 1/2 teaspoon freshly ground black pepper, divided (1 g)
• 6 cups small broccoli florets, stems included (540 g)
• 4 cups frozen riced cauliflower, unthawed (680 g)
• 1 cup crumbled feta (150 g)
• 1/2 cup pitted Kalamata olives, halved (75 g)
• 1 medium lemon, zested, plus 3 tablespoons juice (120 g)

Instructions

1. Prepare pan. Heat oven to 425°F and line a large rimmed sheet pan with parchment. Zest lemon, juice it into a small bowl, halve olives, and place four lidded containers nearby.
2. Season chicken. Combine chicken with one tablespoon oil, oregano, lemon zest, salt, and pepper in a bowl. Toss until coated, then arrange pieces on one pan side with visible gaps for even roasting.
3. Roast chicken and broccoli. Toss broccoli with remaining oil, a pinch of salt, and pepper; spread it on the open pan side. Roast 18 to 22 minutes, stirring broccoli halfway, until chicken reaches 165°F and broccoli browns.
4. Cook cauliflower rice. Meanwhile, heat a wide skillet over medium-high heat. Cook cauliflower rice for 6 to 8 minutes, stirring often, until hot and mostly dry. Stir in one tablespoon lemon juice, then remove from heat.
5. Mix dressing. Whisk remaining lemon juice with a pinch of oregano, salt, and pepper. Taste cautiously because feta and olives are salty, then divide dressing among four small lidded containers.
6. Assemble boxes. Cool chicken, broccoli, and rice briefly. Divide rice among containers, add equal chicken and broccoli portions, then top with feta and olives. Seal, refrigerate, and keep dressing separate until serving.

Notes

• Use two sheet pans if chicken and broccoli cannot sit in one uncrowded layer. Crowding traps steam and prevents the browned edges that give these boxes their best texture.
• For firmer leftovers, add feta and olives after reheating. Keep the lemon dressing separate until serving so cauliflower rice does not absorb extra moisture or become loose.
• This recipe has no verified nutrition calculation.

Nutrition Facts