Sheet Pan 3 Flavors for Chicken Meal Prep

 Sheet Pan 3 Flavors for Chicken Meal Prep

If you’re trying to prepare nearly all of your meals in advance, variety will be critical so that you do not deviate from your diet and actually eat the food you spent all that time preparing.  To help guard against “diet fatigue,” I recommend prepping 2 -3 flavors of chicken each week.  Here’s how I do it to save time!

Here are the seasonings I used (to taste). I recommend mixing the ingredients together in separate bowls first so you can taste and customize to your liking but GO EASY on the honey:


  • 6 lbs boneless skinless chicken breasts
  • For Buffalo Flavor: Fresh juice from 2 limes, 2 tbsp melted butter, 1 tbsp Franks Red Hot Sauce , 1 tsp minced garlic
  • For Barbecue Flavor: 3 tbsp low sodium BBQ sauce, 1 tbsp paprika, 1 tsp cayenne,
  • For Honey Mustard Flavor: 3 tbsp spicy mustard,2 tbsp raw honey , 1 tbsp minced garlic, 1 tsp ginger,


  • Line a baking sheet with aluminum foil.
  • Preheat your oven to 400 degrees
  • Roll a long pieces of aluminum  foil so that it resembles a stick and place that in the baking sheet to create a dividers.  Repeat the process for the number of columns you would like.
  • Evenly divide your chicken breast pieces and then season them individually.
  • Add the seasoned chicken pieces into the baking pan.
  • Try as much as possible to spread the chicken out so that it does not cook together. I like to add about 1.5 tsp of coconut oil to the seasoned chicken so that it does not stick together.
  • Depending on the amount of chicken in the pan, your baking times will vary.
  • Cook at 400 degrees for 20 minutes.  Remember since these are smaller pieces, they will cook faster.