Chicken Thigh Meal Prep



4 Chicken Thighs

1 Tablespoon Oil

1/2 Tablespoon Seasoning Salt (I use Lawry’s), or other seasoning mix


1 Cup Brown Rice

1 Cup Water


8 oz Frozen Vegetables



Preheat oven to 425F.

Pat chicken thighs dry with a paper towel. Skin side up, drizzle with oil, then sprinkle the seasoning on.

Bake for 35 minutes until chicken is at least 165F at the thickest part (I use an inexpensive digital thermometer to check.) Move ahead to making the rice while the chicken cooks.

Remove from the oven and allow to cool. While it is cooling, prepare 4 meal prep containers.

Once cool, add one chicken thigh to each of the meal prep containers.


Add rice and water to an Instant Pot. Place lid on and turn vent to “sealing”. Cook for 15 minutes on high pressure.

Quick release the pressure, remove lid, and use a fork to fluff the rice.

Allow to cool completely, then divide the rice between the four meal prep containers.


Open your bag of frozen veggies and divide approximately 8 oz between your 4 meal prep containers.

Seal the meal prep containers with their lids, then store in the refrigerator up to 4 days.