17 Easy Make-Ahead Food for Fast Grab-n-Go

Note: Only America has adopted the concept of “Breakfast Food” due to the keen marketing over the years. Your body doesn’t have a clue as to what “meal” it is, so be open to eating any REAL FOOD at any time of the day.

1- Dozen Boiled Eggs in the Carton

1. Put your eggs in a muffin tin. You don’t need to put any water in the tins or anything. Just set them in there. If you want to, you can also stand them upright using mini muffin tins.

2. Put the pan in the oven and bake at 350 degrees for 30 minutes.
3. Remove and put the eggs in a bucket of ice water for at least 10 minutes.
4. Put unpeeled eggs back in the carton and store in the refrigerator. (you might want to mark the lid that they are already boiled-they wouldn’t make good scrambled eggs at this point!)
The only tricky part about this method is that the cooking time will vary from oven to oven. So, if your oven runs hot, you may need to cook them at 325. However, for my oven, if I cook them at 325 for 30 minutes, they don’t cook all the way. So I cook mine for 30-32 minutes at 350 degrees. So, it may take a couple test batches, but let me tell you, once you a little trial and error, this method is AMAZING. So easy and they’ll cook perfectly every time!
Just a word of advice. Do a SMALL test batch until you figure out your oven temp. Don’t, say, test 18 eggs all at once if you’re not sure what temperature to use…not that I did that or anything. Luckily eggs are cheap!
The eggs might get some brown spots as they bake.


2 – Easy Toss-and-Bake Granola
Combine rolled oats with almonds, coconut, and maple syrup and bake until golden and crisp; toss with dried fruit. Store in an airtight container for up to 3 weeks.

Hands-On Time
5 Mins
Total Time
35 Mins
Makes 6 cups

4 cups old-fashioned rolled oats (not quick cooking)
1 cup sliced almonds
1/2 cup shredded coconut (preferably unsweetened)
1/4 cup unsalted pepitas (hulled pumpkin seeds) or shelled sunflower seeds
1/2 cup pure maple syrup
2 tablespoons grapeseed or coconut oil
1/2 teaspoon kosher salt
1 cup dried fruit (such as cherries, cranberries, raisins, or currants)

Step 1 Heat oven to 350° F. On a rimmed baking sheet, toss the oats, almonds, coconut, and pepitas with the maple syrup, oil, and salt.
Step 2 Bake, tossing once, until golden and crisp, 25 to 30 minutes.
Step 3 Add the dried fruit and toss to combine. Let cool.


   3 – Chia Seed Breakfast Bowl


Chia mixture
• 4 tbsp chia seeds
• 1 – 1.25 cups almond milk
• 2 small bananas, chopped small
• 1/2 tsp pure vanilla extract
• two pinches of cinnamon

• 2 tbsp raw buckwheat groats, soaked
• 2 tbsp raisins, soaked
• 2 tbsp whole raw almonds, chopped and soaked
• couples pinches of cinnamon
• 2 tbsp hemp seeds

1. Mash bananas in a medium-sized bowl. Stir in chia seeds. Whisk in the almond milk, vanilla, and cinnamon until combined. Place in fridge overnight to thicken.
2. Add buckwheat groats, raisins, and chopped almonds into another bowl. Cover in water and soak overnight in the fridge or on the counter.
3. In the morning, place your desired amount of chia pudding into a bowl. (Note: at this point, you can blend your chia pudding if a smooth texture is desired, but I don’t bother). You can add more almond milk if you want to thin it out in the morning. Or, if it’s too thin, add more chia seeds to thicken it up. Drain and rinse the buckwheat/almond/raisin mixture. Sprinkle on top of chia mixture along with a pinch of cinnamon and a tablespoon of hemp seeds. Serve with a drizzle of maple syrup, if desired. Store leftovers in the fridge for 1-2 days.

From: http://ohsheglows.com/2013/02/18/chia-seed-breakfast-bowl/


 4 -“Instant” Oatmeal Jars – Easy Breakfast Meal Prep

Oatmeal Jars are so convenient & versatile for busy mornings!
Endless Flavor Combinations.
Simply fill with HOT milk or water…finish getting ready for the day….grab & GO!
I prepare an entire weeks worth of jars together.  Have a lot of fun creating your own unique mixes and combos!
Prepping ahead saves SO much time, and ensures everyone always gets a healthy breakfast.

I use all freeze dried fruit (no sugar added). It’s crunchy and sweet.
Freeze-dried fruit maintains all of it’s vital nutrients and vibrant flavor, making it a convenient shelf-stable healthy option.
(no refrigeration needed)
■  Apples & Cinnamon
(1/4 cup freeze Dried Apples, 1/4 tsp Cinnamon, pinch of granulated stevia, or granulated sweetener of choice)
■ Raspberries & Dark Chocolate or Cacao Nibs
(1/4 cup freeze dried Raspberries & 2 Tbsp dark chocolate chips or nibs)
■ Monkey Mix
(1/4 cup freeze dried banana chips, 1 Tbsp coconut flakes, 1 Tbsp dark chocolate chips or nibs)
■ Triple Berry
(1/4 cup freeze dried triple berry mix & a pinch of granulated stevia, or granulated sweetener of choice)
■ Blueberries & Cream
(1/4 cup freeze dried blueberries, a pinch of powdered vanilla (huge health benefits in powdered compared to liquid extract), & a pinch of granulated stevia or granulated sweetener of choice)
■ Peaches & Cream
(1/4 cup freeze dried peaches, pinch of powdered vanilla (huge health benefits in powdered compared to liquid extract), & a pinch of granulated stevia, or granulated sweetener of choice)
■  Strawberry & Banana
(2 Tbsp freeze dried strawberries, 2 Tbsp freeze dried banana & a pinch of granulated stevia, or granulated sweetener of choice)
■ Try adding your favorite chopped nuts, or a 1/2 scoop of protein powder to any of these varieties.
(THINK: Banana-Pecan, or Raspberry-Walnut! GET CREATIVE)

Prep ahead:
Use Pint glass canning jars to ensure that you will have room for your liquid & stirring.
The photo shows 1/2 pint jars that were assembled for my children using smaller 1/3 cup portions of rolled oats.
■  Add 1/2 cup dry rolled/old fashioned oats to the bottom of the glass jar.
(note: this method will NOT work with steel-cut oats)
■  Add your favorite flavor combos.
■  Seal tightly, and store in the pantry until ready to use.
(For freshest flavor use within 10 days)

Prepping “Instant” Oatmeal Jars

When ready to SERVE:
■  Pour 1 cup BOILING HOT water, or milk (unsweetened almond, coconut, or cashew milk are favs at our house) into each jar.
(note:  These jars can handle the heat because they are made for canning & high heat)
■  Let sit for 10-20 minutes(depending on the consistency you like), while you finish your morning routine.
■  Grab a spoon, and enjoy on-the-GO!

From: https://cleanfoodcrush.com/instant-oatmeal-jars/


5 – Baked Eggs With Asparagus, Ham, and Gruyère

If you’re looking for something hearty for breakfast or brunch, prepare this baked egg dish the night before.

Hands-On Time
20 Mins
Total Time
1 Hour 40 Mins
Serves 4

1 tablespoon olive oil
1 bunch asparagus, cut into 1-inch pieces
1 shallot, chopped
½ cup almond milk
6 large eggs
kosher or sea salt and black pepper
1 cup Gruyère, grated (4 ounces) or leave off for dairy free
4 ounces ham, roughly chopped
4 strips turkey bacon (crumbled)
MORE OPTIONS TO ADD: spinach, bell pepper (yellow, red, green)

Step 1 Heat oven to 350° F. Heat the oil in a large skillet over medium-high heat. Add the asparagus and shallot and cook until tender, 4 to 6 minutes; let cool.
Step 2 In a large bowl, whisk together the eggs, almond milk, ¾ teaspoon salt, and ½ teaspoon pepper. Fold in the Gruyère, ham, bacon and the asparagus mixture (and add any of the extra options at this time as well).
Step 3 Transfer the egg mixture to four 10-ounce ramekins, cover with foil, and refrigerate for 30 minutes. Bake on a rimmed baking sheet until set, 30 to 35 minutes.
(Alternatively, transfer the egg mixture to an 8-inch square baking dish OR well oil-sprayed muffin tin pan, cover with foil, refrigerate for 30 minutes)
Bake until set, 35 to 40 minutes.
Uncover and cook until golden, 10 to 15 minutes more.

>6 – Oatmeal With Apricots and Raisins

For a tasty morning meal, top old-fashioned oatmeal with dried fruit and chopped almonds. You can make the oatmeal the night before, refrigerate, and microwave the next day.

Hands-On Time
5 Mins
Total Time
10 Mins
Serves 2

• 1 cup old-fashioned rolled oats or steel cut oats
• 1/4 cup milk alternative without sugar (almond milk, coconut milk, flax milk)
• 2 tablespoons golden raisins
• 2 tablespoons chopped dried apricots
• 2 tablespoons chopped roasted almonds
• 1/8 teaspoon nutmeg
Step 1 Prepare the oats according to the package directions. Divide between 2 bowls.
Step 2 Dividing evenly, top with the milk, raisins, apricots, almonds, and nutmeg.


7 – Fruit, Nut, and Brown Sugar Freezer Oatmeal Cups
5 cups water
½ teaspoon salt
2 cups regular rolled oats
1/3 cup packed brown sugar OR coconut sugar (palm sugar)
1 tablespoon butter or Ghee (dairy free alternative)
1 teaspoon ground cinnamon
½ cup dried cranberries or tart cherries, raisins, and/or snipped dried apricots or pitted whole dates
1 cup fresh blueberries, blackberries, raspberries, and/or chopped strawberries
½ cup chopped toasted almonds, walnuts, and/or pecans
Milk Alternative (optional) such as almond milk, coconut milk, cashew milk, flax milk

1-In a medium saucepan bring the water and salt to boiling; stir in oats. Cook 5 minutes, stirring occasionally (mixture will be very thin). Remove from heat. Stir in brown sugar, butter, and cinnamon. Transfer to a bowl; cover and chill until cool (mixture will thicken as it cools). Stir in dried fruit.
2-Grease twelve 2 1/2-inch muffin cups. Spoon about 1/2 cup of the oatmeal into each prepared muffin cup. Sprinkle with fresh berries and nuts; press lightly. Cover and freeze 6 hours or until firm.
3-Let stand at room temperature 5 minutes. Transfer oatmeal cups to freezer bags or airtight containers. Freeze up to 3 months.
4-To serve, in a small bowl microwave one frozen oatmeal cup at a time, covered, 2 minutes or until heated through, stirring once. Stir before serving. If desired, stir in milk alternative.
Nutrition Facts Per serving:
132 kcal
4 g fat  (1 g sat. fat,1 g polyunsaturated fat, 2 g monounsaturated fat)
3 mg cholesterol
110 mg sodium
22 g carbohydrates (3 g fiber, 11 g sugar)
3 g protein


 8 – Orange-Honey Overnight Oats

• 2 cups alternative milk (coconut milk is best for this recipe, almond milk, flax milk, or cashew milk)
• 2 cups old fashion regular rolled oats or steel cut
• 1 cup plain Greek yogurt OR even better, Coconut Yogurt (because it is dairy free!)
• ½ cup flaked coconut
• 2 oranges, zested (4 teaspoons)
• 2 tablespoons honey (raw and local is BEST to build up the immune system)
• 1 teaspoon snipped fresh thyme
• Toppers: strawberry preserves, berries, coconut, orange zest, and/or snipped thyme

1. In large bowl stir together milk, oats, yogurt, coconut, zest, honey, and thyme. Cover; chill overnight. Stir; serve with toppers.
Nutrition Facts Per serving:
310 kcal ,
8 g fat (5 g sat. fat , 1 g polyunsaturated fat , 1 g monounsaturated fat ),
11 mg cholesterol
79 mg sodium
52 g carbohydrate (6 g fiber, 30 g sugar)
10 g protein


 9 – Carrot Breakfast Cookies

(You will need to add a protein as a side!)
Ideal for grabbing on your way out the door, this make-ahead recipe lets you have dessert for breakfast (but in a healthy way). We promise you won’t notice the shredded carrots and zucchini—especially once you mix in cranberries, pecans, and brown sugar.
1/3 cup packed brown sugar or coconut sugar
1/3 cup grapeseed oil
2 tablespoons ghee or butter, softened
1 egg
1 teaspoon vanilla
½ teaspoon baking soda
½ teaspoon ground nutmeg
¼ teaspoon salt
1 1/4 cup gluten free flour
½ cup finely shredded carrot or zucchini
¾ cup regular rolled oats
1/3 cup dried cranberries or raisins
1/3 cup chopped pecans
4 ounces plain coconut yogurt (optional)
2 tablespoons honey (optional)

1. Preheat oven to 350 degrees F. Line two cookies sheets with parchment paper. In a large bowl beat brown sugar, canola oil, and butter with a mixer on medium 30 seconds. Beat in the next five ingredients (through salt). Beat in both flours and carrot. Stir in oats, cranberries, and pecans.
2. Scoop about 3 Tbsp. dough into mounds on prepared cookie sheets. Bake 12 to 14 minutes or until bottoms are golden brown. Cool on cookie sheets 2 minutes. Remove; cool on wire racks.
3. In a small bowl combine yogurt and honey. When cookies have cooled, drizzle with yogurt glaze, if desired.
Layer cookies between sheets of waxed paper in an airtight container; cover. Store in the refrigerator up to 3 days or freeze up to 3 months.

210 calories
11 g fat (2 g sat. fat , 3 g polyunsaturated fat , 6 g monounsaturated fat ),
21 mg cholesterol
129 mg sodium ,
26 g carbohydrates (2 gm fiber , 12 g sugar)
3 g protein


10 – Chicken Breakfast Burritos
3 tablespoons ghee or butter
2 cloves garlic, minced
¼ teaspoon ground cumin
¾ cup diced cooked chicken, ham, or crumbled, cooked pork sausage; or 4 slices crumbled, crisp-cooked bacon
6 eggs
1/3 cup milk alternative (almond, cashew, coconut, flax milk)
¼ teaspoon salt
1/8 teaspoon ground black pepper
8 10 inches Gluten Free tortillas
14 ounce can diced green chile peppers, drained
½ cup red and/or green salsa
1 cup shredded Hormone Free Colby and Monterey Jack cheese (5 ounces-Hormone Free)

1.In a large nonstick skillet heat 2 tablespoons of the ghee over medium heat until melted. Stir in chicken, garlic, and cumin. Cook until done. Remove from skillet; set aside.
2. In a medium bowl whisk together eggs, milk alternative, salt, and black pepper. In the same skillet melt the remaining 1 tablespoon ghee over medium heat. Pour in egg mixture. Cook over medium heat, without stirring, until mixture begins to set on bottom and around edges. With a spatula or large spoon, lift and fold the partially cooked egg mixture so the uncooked portion flows underneath. Continue cooking for 2 to 3 minutes or until egg mixture is cooked through but is still glossy and moist. Immediately remove from heat.
3. Stack tortillas and wrap in microwave-safe paper towels. Microwave on 100 percent power (high) about 1 minute or until heated through. Divide egg mixture, chile peppers, and salsa among gluten free tortillas; sprinkle with cheese. Fold bottom edge of each tortilla up and over filling, fold in opposite sides, and roll up from the bottom.

To make breakfast burritos ahead, follow recipe through Step 3. Wrap each burrito in foil and chill for 2 to 24 hours. To serve, remove foil; re-wrap each burrito in a microwave-safe paper towel. Microwave burritos, one at a time, on 100 percent power (high) about 1 minute or until heated through, turning once.

Nutrition Facts Per serving:
364 kcal
19 g fat (9 g sat. fat, 2 g polyunsaturated fat, 6 g monounsaturated fat )
198 mg cholesterol
614 mg sodium
32 g carbohydrates (2 gm fiber, 2 gm sugar)
17 g protein



• 1 cup buckwheat groats (soaked overnight)
• 1/2 cup raw cashews (soaked overnight)
• 1/2 teaspoon vanilla extract
• 1/2 overripe banana
• 1/2 cup almond milk (or other milk alternative)
• 1/4 teaspoon sea salt
• 1 pint raspberries
• 1 medium pear, diced
• 1 tablespoon chia seeds
• fresh fruit, dried fruit, nuts, seeds, bee pollen, etc to mix it up
• More options: rhubarb with coconut milk

• Drain and thoroughly rinse buckwheat and cashews.
• Combine in a medium mixing bowl with vanilla extract, almond milk, banana and sea salt. Use an immersion blender (one of my MUST HAVE kitchen tools) to blend until creamy. If you don’t have an immersion blender, place all ingredients in a blender and combine that way!
• In a small saucepan combine raspberries and pear. Cook over low heat, smashing raspberries, until they have completely softened and pear has been broken down (around 5-10 minutes). Add chia seeds and stir. Set aside to set for 15 minutes.
• Spoon buckwheat cashew mixture into glass jars (I used 4 jars, all roughly the size of jelly jars). Layer with raspberry pear compote and add fruits, nuts, dried coconut, bee pollen or whatever else sounds good to you!
• Enjoy!
Store these in the fridge for up to 3-4 days, they’re great for breakfast on the go!


 12 – Peanut Butter and Banana Overnight Oats

(Vegan and Gluten-Free!)

Yield: 2 servings

• 1 large ripe banana, mashed (about ½ cup)
• ¼ cup creamy peanut butter or almond butter
• 1 cup gluten-free rolled oats
• 1 cup unsweetened almond milk
• 1 tablespoon chia seeds (optional)
• ½ teaspoon vanilla extract
• ½ teaspoon ground cinnamon
• 1 teaspoon light agave or honey (You may use more if you like sweeter oatmeal. Duh.)
Optional Toppings:
• Sliced Bananas
• Drizzle of Agave, Maple Syrup or Honey
• Cinnamon
• Dark chocolate shavings or chips
• Coconut shavings
• Sliced almonds

1. In a medium bowl, mash your banana with a fork.
2. Add the remaining ingredients to the bowl and mix until well combined.
3. Pour the mixture into two airtight containers and refrigerate for at least 3 hours or overnight.
4. When ready to eat, give the oats a good stir, add toppings of your choice, and dig in!

NOTE: Be sure to add protein to this as either a side or add collagen protein powder in it.


13 – Five Ingredient Skillet Eggs with Spinach and Roasted Cauliflower

Yield: 1 serving (so double or triple for more days of cooking ahead)
• 1 heaping cup cauliflower florets (Aim for ¾”-1” florets.)
• 1 teaspoon extra-virgin olive oil
• Kosher salt
• Freshly ground black pepper
• 2 eggs
• 2/3 cup tomato sauce
• 1 packed cup baby spinach (or greens of your choice)
• 1 ounce feta cheese, crumbled
• Fresh herbs for serving (optional)
1. Pre-heat the oven to 425 degrees. Line a baking sheet with parchment. Place the cauliflower on the prepared baking sheet. Drizzle with the olive oil, and season with salt and pepper, and toss to combine. Roast for 20-25 minutes until the florets are tender and browned in spots. (I like my cauliflower very brown, but you do you.)
2. Once the cauliflower is ready, pour the tomato sauce into a small skillet. Bring to a boil, then lower to a very gentle simmer. Add the spinach and cook just until the leaves are wilted, about 1 minute, then add the roasted cauliflower to the skillet.
3. Make two small wells in the sauce, and crack an egg into each of the wells. Sprinkle the cheese all over the contents of the skillet. Cover the skillet with a lid and cook until the egg whites are just set, but the yolks are still runny, about 7-9 minutes. (Keep a CLOSE eye on your eggs, friends. The eggs will continue to cook after you remove them from the heat, so be extra careful not to overcook them!) Serve immediately topped with fresh herbs if you’ve got them. Feel free to eat your eggs directly from the skillet if you’re so inclined…
From: http://domesticate-me.com


• 12 large shrimp, peeled and de-veined
• butter or coconut oil
• 1/2 cup shredded red cabbage
• 1/2 jalapeno, thinly sliced (seeds removed if you would like to avoid the heat!)
• 1/4 cup sour cream or dairy alternative: plain coconut yogurt
• 1/2 lime (more to squeeze on tacos if you’d like!)
• 1/4 teaspoon sea salt
• 4 corn tortillas or gluten free tortillas

• Make lime crema by placing sour cream, juice from 1/2 lime and sea salt in a small bowl. Asjust to taste.
• Heat grill or grill pan to medium high and brush with butter or coconut oil
• Add shrimp to grill and cook for 1-2 minutes on each side, until cooked through.
• Heat tortillas in a skillet and then place on plate.
• Place three shrimps in each tortilla, add purple cabbage, cilantro, lime crema, jalapenos and cotija.
• Serve and enjoy!

From: http://ahouseinthehills.com


 15 – Avocado Chicken Salad Lettuce Wraps
Yield: 4 servings

1½ pounds diced chicken breast (roughly 3 boneless, skinless breasts)
¼ cup finely chopped shallot
12 large lettuce leaves (I like Boston, Bibb, or Butter lettuce for this)
For the dressing:
1 ripe avocado (ideally a medium-sized avocado)
1 large garlic clove
½ packed cup fresh basil leaves
¼ cup chopped chives
Juice of ½ lemon
Juice of ½ lime
¼ teaspoon honey or agave
Kosher salt
Pinch of cayenne pepper (optional)
For serving: (optional)
1 cup fresh sprouts (I prefer spicy sprouts, but any kind of sprouts will do.)
1 jalapeño, thinly sliced
2-3 baby radishes, thinly sliced
Lime wedges

1. Start by making the dressing. Place all the ingredients in the bowl of a food processor. Process until very smooth, scraping down the sides of the bowl a few times if necessary.
2. Transfer the dressing to a mixing bowl. Add the diced chicken breast and shallot, and toss to combine. Taste and season with a little extra salt and cayenne pepper if necessary.
3. Time to assemble your lettuce wraps! Pile chicken salad onto lettuce leaves. Top with sprouts and garnish with jalapeño and radish slices. Serve with lime wedges and go to town.
These wraps are delicious with a little hot sauce (for the spice addicts) and/or goat cheese (for the cheese lovers).
From: http://domesticate-me.com/avocado-chicken-salad-lettuce-wraps/


16 – Spiced Turkey and Zucchini Meatballs with Basil Yogurt Sauce

Yield: 18 meatballs

1 pound lean ground turkey (I suggest 93% lean)
2 cups grated zucchini (about 1½ medium zucchini grated on the large holes of a box grater)
2 tablespoons finely chopped scallions (whites and light green parts only)
1 clove garlic, minced
2 tablespoons finely chopped cilantro leaves
1 teaspoon kosher salt
1 teaspoon smoked paprika
¼ teaspoon ground cumin
1 pinch cayenne pepper
1 tablespoon chia seeds (preferably white chia seeds for aesthetic purposes)
For the Basil Yogurt Sauce:
2 tablespoons tahini
3 tablespoons warm water
1 6-ounce container non-fat Greek yogurt or Coconut yogurt
10 fresh basil leaves
1 clove garlic
2 tablespoons fresh lemon juice
Kosher salt
1. Place all the ingredients for the meatballs in a medium mixing bowl. Mix with your hands until the ingredients are well combined. Refrigerate for 20 minutes to let the chia seeds work their gelling magic.
2. Meanwhile, pre-heat the oven to 375 degrees. Line a rimmed baking sheet with foil. Spray a rack with cooking spray and place it on top of the baking sheet.
3. Gently roll the meat mixture into 18 balls, roughly 2-inches in diameter, and place the balls on the prepared rack. Bake for 22-23 minutes until lightly brown and cooked through. (Or until the balls register an internal temperature of 160 degrees.)
4. While those balls are baking, get going on the yogurt sauce. In a small bowl, whisk together the tahini and warm water until smooth. Transfer the tahini mixture to the bowl of a food processor and add the yogurt, basil leaves, garlic, lemon juice, and a good pinch of kosher salt. Process until smooth, scraping down the sides of the bowl a few times if necessary. (Yes, you can do this in a blender if you don’t have a food processor.)
5. Serve the meatballs warm with plenty of yogurt sauce.
From: http://domesticate-me.com


 17 – Time Saving Chicken Meal Prep

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:
• Fresh juice from 2 limes, 2 tbsp raw honey, 1 tbsp red pepper sauce (or sriracha), 1 tsp ginger paste, 1 tsp garlic paste, cilantro
• 3 tbsp Robbie’s low sodium BBQ sauce, 1 tsp chipotle chili pepper, 1 tbsp paprika, 1 tsp cayenne,
• 3 tbsp Sir Kensington spicy mustard, 1 tbsp coconut sugar, 1 tbsp garlic paste, 1 tsp ginger, 1/2 tsp cumin

• Line a baking sheet with aluminum foil.
• 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.  Here I had roughly 6 pounds of raw chicken so I cooked it at 405F for 20 minutes.  Remember since these are smaller pieces, they will cook faster.

From: Fit Men Cook