Baked Chicken for Everything

I know this sounds simple and easy, but many forget how easy it is to freeze all your meats monthly. It makes cooking dinner much faster. I cook an oven full of chicken breasts each month, dice it or slice it, bag it, and freeze it until I need it.
1 Pan: Italian herbs from grinder--salt free seasoning and a little olive oil.
1 Pan: Fresh squeezed lemons with olive oil, garlic, and oregano (baste every 15 minutes).
1 Pan: Cajun mix-salt free seasoning and a little olive oil.
1 Pan: Plain chicken with a little bit of olive oil and crushed black pepper.
I use some for salads and some for wraps. Just pull a bag out of the freezer and place it in the fridge the night before you want to use it.

I can get 12 bags out of a big pack of chicken breasts from Sam's.