I could seriously live off these meal prep boxes! The grilled chicken tenders are super flavorful and moist thanks to the marinade and pairs perfectly with the veggies and hummus.

If I’m not making these for lunch, I just make a big batch of the chicken tenders and stick in a Ziploc bag. They’re ready in the fridge whenever I want dinner!

One of my favorite parts of this meal prep? No need to reheat! I enjoy the whole box served cold, but you can heat up the chicken tenders if you so desire.

I like to use English cucumbers because I have found they don’t tend to get “slimy” after sitting in the fridge sliced for a few days.

I almost always use carrots, cucumbers, and cherry tomatoes for the veggies. You can easily swap them out for veggies you might prefer more, like bell peppers or broccoli.

Other Lunch Meal Prep Ideas:

Grilled Chicken Tenders & Hummus Meal Prep Box Recipe

Author: Jessica Pinney
Prep Time: 10
Cook Time: 8
Total Time: 18 minutes
Yield: 4
Category: Lunch
Cuisine: American

Ingredients

12 Chicken Tenders (about 1.5 – 2lbs)

1/4 Cup Soy Sauce

1/4 Cup Red Wine Vinegar

1/4 Cup Olive Oil

1 Onion, Diced

3 Cloves Garlic, Diced

2 English Cucumbers

1 Pint Cherry Tomatoes

1 Cup Baby Carrots

8 Tbsp Hummus

Instructions

Place chicken tenders in the bottom of a Ziploc bag. Add the soy sauce, red wine vinegar, olive oil, onion, and garlic. Seal and place in the refrigerator to marinate at least 1 hour, up to 8 hours.

Once chicken tenders have finished marinating, fire up your girl to medium high heat. Once you grill is preheated, cook the chicken tenders 3-4 minutes on each side, until the internal temp is at least 165 F.

Remove chicken from grill and divide among 4 three compartment meal prep containers. Divide the veggies and hummus evenly among the containers as well. Seal and store in the refrigerator until ready to eat.

Nutrition

Calories: 384
Sugar: 9 grams
Sodium: 620 mg
Fat: 13.5 grams
Carbohydrates: 19.5 grams
Protein: 58.5 grams