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.
Check what you already have. We'll leave it off your shopping list.
CookOS may earn a commission from Instacart orders.
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
Place chicken thighs in a large mixing bowl. Season with salt, pepper, onion powder, dried oregano, and sumac.
Add tomato paste to the chicken.
In a food processor, pulse the quartered onion until it's finely minced or a paste.
Add the processed onion, plain yogurt, and fresh lemon juice to the bowl with the chicken.
Using your hands, mix everything together until the chicken thighs are thoroughly coated in the marinade.
Pack the marinated chicken thighs tightly into a loaf pan, layering them on top of each other.
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).
Let the chicken loaf rest for a few minutes before removing it from the pan. Slice or shred the chicken and serve.
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.
loaf pan (8x4 inch or 9x5 inch) · meat thermometer
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.
Store in an airtight container for up to 4 days. Slice and reheat gently in a low oven or microwave before serving.
Yes. Prepare the marinade and chicken up to 24 hours ahead; the flavor will deepen and the meat will be even more tender.
Sumac provides a tangy, lemony flavor without extra acidity. Omit it if unavailable, or substitute with a pinch of dried thyme or extra lemon zest.
Bake until the internal temperature reaches 165°F (74°C) measured in the thickest part. The loaf should be cooked through but still moist.
