Chicken and Hummus Lunch Prep Plate: Meal Prep Recipe

This Chicken & Hummus Plate Lunch Meal Prep is simple, satisfying, and easy to prepare. Fresh cucumber, bell pepper and carrot sticks pair with sliced chicken breast, cheese, hummus and grapes for a bright, balanced cold lunch. Below you’ll find clear portioning tips and storage advice to make four ready-to-go lunches.

I refuse to pay $8 for a bistro box from Starbucks anymore — you can make the same idea at home for a fraction of the price and customize it to your taste.

Making your own lunch-style plates at home is one of the easiest ways to save money and eat better. Think of this as an adult lunchable with cleaner ingredients: grilled chicken instead of processed meat, more fresh vegetables and a generous scoop of hummus for dipping.

What are the ingredients in these Chicken & Hummus Plate Lunch Meal Preps?

Beyond chicken and hummus, I include a handful of easy-to-find produce items and cheese. This plate is flexible—swap items to match what you have on hand or your preferences.

• Chicken – Sliced grilled chicken breast or leftover chicken, portioned to 4 ounces per serving.
• Hummus – Any favorite flavor; divide an 8-ounce container into four 2-ounce portions.
• Cucumber – Peeled if desired, dried and sliced to prevent sogginess.
• Carrot – Cut into sticks that fit your containers.
• Red bell pepper – Seeded and sliced; swap for other colored peppers or mini sweet peppers.
• Red grapes – Washed and portioned; a sweet contrast to the savory elements.
• Sliced cheese – Any cheese you like; smoked Gouda pairs nicely.
• Crackers or pita chips – Stored separately so they stay crisp.

Cucumbers

Amount: 1 regular cucumber
Prepare by: Wash, peel if desired, remove ends and slice into 30–40 pieces.
Substitute: Celery.

Tip: To create striped cucumber slices, use a peeler to remove alternating long strips of peel before slicing. It’s an easy way to make the plates look a little fancier.

Red Bell Pepper

Amount: 1 bell pepper
Prepare by: Wash, remove core and seeds, cut into strips.
Substitute: Green, yellow or orange peppers, mini sweet peppers, or cherry tomatoes.

Carrot

Amount: 1 large carrot
Prepare by: Wash, peel, trim the stem end, cut into thirds, then halve and slice each piece into 3–4 sticks.
Substitute: Sugar snap peas or baby carrots.

Tip: Buying one large carrot instead of a full bag of baby carrots can be more economical and reduces waste if you don’t use the whole bag.

Red Seedless Grapes

Amount: 1 bunch
Prepare by: Wash and portion.
Substitute: Cherry tomatoes or strawberries.

Boneless Skinless Chicken Breast

Amount: 16 ounces (two medium breasts)
Prepare by: Cook and divide into 4-ounce portions.
Substitute: Hard‑boiled egg, tofu, or sliced deli turkey/ham.

Leftover grilled chicken is perfect here, but any cooked chicken works. For a vegetarian option, hard‑boiled egg or extra veggies are simple swaps.

Hummus, Cheese & More

I used smoked Gouda and cut it into 1-ounce portions. An 8-ounce hummus container divided by four equals 2 ounces per lunch. If you prefer, pack hummus in small reusable one-cup containers or use three-compartment meal prep containers to keep dips separate.

Pack crunchy items like pretzel thins or crackers in a separate one-cup container so they stay crisp and aren’t refrigerated directly against moist foods.

Where do you get those containers?!

I use three-compartment glass meal prep containers to keep hummus separate from other foods. These are handy if you want a neat, stacked lunch that won’t leak or let dips touch other items. If you don’t have three-compartment containers, use a small one-cup container for hummus and pack crackers separately.

To keep hummus contained, choose one of these options: use 3-compartment meal prep containers, pack hummus in small re‑usable jars, or buy single-serve hummus cups (the last option creates more packaging waste).

I don’t recommend freezing the assembled plates; textures change and produce becomes watery. It’s fine to freeze cooked chicken on its own if needed, then thaw and assemble fresh.

Portion ingredients into airtight containers and refrigerate. Dry cucumbers well before packing to prevent them from softening. These lunches keep in the refrigerator for up to 4 days.

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Chicken & Hummus Plate Lunch Meal Prep

Recipe by Danielle

This Chicken & Hummus Plate Lunch Meal Prep is satisfying and easy to make. Fresh vegetables, protein and hummus come together for a balanced, portable lunch.

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• Total Time10 minutes
• Yield4 servings

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