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Roasted Chicken Breast for Meal Prep

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Meal Prep
Servings 16
Calories 113 kcal

Ingredients
  

  • 4 lbs Boneless, skinless chicken breasts
  • 1 tbsp Garlic powder
  • 1 tsp Salt
  • 2 tsp Crushed black pepper
  • 2 tbsp Lemon Juice
  • 2 tbsp Toasted onion flakes/Onion powder optional
  • 1 tbsp Red pepper flakes optional
  • 2 tsp Dried Parsley/Oregano/Basil/Everything Seasoning optional

Instructions
 

  • Preheat oven to 350°F.
  • Clean the chicken breasts of any fat and cut them into approx. 1" cubes. Toss the cubes with lemon juice and salt and set aside for a few minutes, while you prep your baking sheet.
  • Line a baking sheet with aluminium foil. The baking sheet has to be big enough for you to be able to spread all the chicken cubes in on layer. I use a 16X11 pan but it can be smaller than that, too. Make sure your baking sheet has a lip to catch the juices from the chicken as it cooks. You may also use a large glass baking dish instead.
  • Spread the cubed chicken on the pan/dish in a single layer.
  • Sprinkle with the garlic powder, crushed black pepper and any other spices that you may be using.
  • Bake for 20-30 minutes or until the chicken reaches an internal temperature of 165°F. Do not overcook or it will dry out the chicken breasts.
  • Let the chicken cool on the counter until it's easy to handle.
  • Use a weighing scale and divide the chicken cubes (NOT the juices) equally into 16 airtight containers. I usually cook for two so I divide mine into 8 containers. Refrigerate for up to 5 days or freeze them for longer. You may also save the juice and use it as a substitute for chicken broth in recipes.