For Trimming and Storage

1. When trimming and prepping chicken breasts, separate the thick lobe portion from the thinner point portion. The lobe will be shorter, about a third of the breast. However, they will have similar weights once separated.
2. Divide lobes from points in an entire package of chicken and bag separately. Portion control and cooking ease in one step. Cha-ching!
3. This works even if you’re grilling or cooking for a crowd. The points will cook faster and be removed from heat earlier. That’s all.
4. For everyday cooking, divide into single-serving bags (the number of pieces will vary, depending on the size of your family). Add up to two tablespoons of oil and desired seasoning to individual bags (less oil for smaller bags). Push excess air out of bags and seal, then massage to distribute seasoning evenly. Freeze individual bags for later use or marinate (ideally overnight) in fridge.

For Preparing

1. Preheat oven to 400 degrees F.
2. Place thawed chicken in a single layer on a pan with a rack, grill pan, or a baking sheet lined with foil. Bake for 20-30 minutes (depending on thickness), checking for firmness or testing with a meat thermometer (160-165 degrees). Remove from oven, place on a plate, and tent with foil. Let rest for about 20 minutes.
3. Serve or place in an airtight container and refrigerate for quick lunches. Wait to slice until needed.