Meal Prep Chicken Loaf

Name: Meal Prep Chicken Loaf with Yogurt and Lemon
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 6 servings
Cuisine: Mediterranean-inspired
Ingredients: 2 lbs boneless, skinless chicken thighs; salt, to taste; black pepper, to taste; 1 tsp onion powder; 1 tsp dried oregano; 1 tsp sumac; 1 tbsp tomato paste; 1 medium white onion; 2 tbsp plain yogurt; 1/2 lemon, juiced

This meal prep chicken loaf combines boneless chicken thighs marinated in yogurt, lemon juice, and Mediterranean spices, then baked in a loaf pan for easy slicing and portioning. It yields tender, moist chicken that stores well and works across bowls, salads, and sandwiches.

🌍Mediterranean-inspired 🏷️Meal-prep 🏷️Chicken 🏷️Chicken-thighs 🏷️Baked-chicken Chicken-loaf

🏷️

🏷️High-protein

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TikTok

Total

1h

Servings

6

Difficulty

Easy

Est. Cost

$20–$33

Recipe Source

View original recipe

From TikTok

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Ingredients

2 lbs boneless, skinless chicken thighs
salt, to taste
black pepper, to taste
1 tsp onion powder
1 tsp dried oregano
1 tsp sumac
1 tbsp tomato paste
1 medium white onion
2 tbsp plain yogurt
1/2 lemon, juiced

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Instructions

1
Place chicken thighs in a large mixing bowl. Season with salt, pepper, onion powder, dried oregano, and sumac.
2
Add tomato paste to the chicken.
3
In a food processor, pulse the quartered onion until it's finely minced or a paste.
4
Add the processed onion, plain yogurt, and fresh lemon juice to the bowl with the chicken.
5
Using your hands, mix everything together until the chicken thighs are thoroughly coated in the marinade.
6
Pack the marinated chicken thighs tightly into a loaf pan, layering them on top of each other.
7
Bake in a preheated oven at 375°F (190°C) for 45-55 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
8
Let the chicken loaf rest for a few minutes before removing it from the pan. Slice or shred the chicken and serve.

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Tips & Notes

Pro tips

Pat chicken thighs dry before mixing with marinade to help them cook evenly and develop better texture in the loaf pan.
Press the yogurt-marinated chicken firmly into the loaf pan to create a compact loaf that slices cleanly when cooled.
Use a meat thermometer inserted into the center of the loaf to confirm doneness at 165°F; avoid overcooking to keep the chicken moist.
Let the baked loaf cool for 10 minutes before slicing; this allows the juices to redistribute and makes portioning easier.

Substitutions

Plain yogurt → Greek yogurt (use 1.5 tbsp for less liquid) or sour cream
Sumac → za'atar or additional dried oregano (1/2 tsp)
White onion → yellow onion or shallot
Lemon juice → lime juice (flavoring will shift slightly toward brightness)

Storage & make-ahead

Cool completely, then store sliced or whole in an airtight container in the refrigerator for up to 4 days; reheat gently in a 300°F oven or microwave before serving.

Equipment

loaf pan (8x4 inch or 9x5 inch) · meat thermometer

Common Questions

Can I use chicken breasts instead of thighs?

Chicken breasts are leaner and dry out more easily. If using them, reduce baking time by 5–10 minutes and check for doneness earlier to avoid overcooking.