Step 1

Cut your chicken breasts into small pieces of about ¼-½ inch in thickness and no longer than a couple of inches. The smaller you cut the more prone they will be to overcooking.

Step 2

Add the chicken to a large bowl with the oil and seasonings and mix to combine.

Step 3

Spray a large sheet pan (or with oil and dump the chicken into the center. Spread it out to give each piece as much space as possible. It is fine if the pieces are touching but if they are stacked on top of each other, use two sheet pans.

Step 4

Bake the chicken at 400 °F for 8-9 minutes. I know this seems like a short amount of time to cook chicken but it is cut small and you must not under any circumstances overcook this meat. Use a meat thermometer to ensure that it is cooked to temperature.

Step 5

Prop one side of the sheet tray up so any liquid on the pan can drain to one side to as the chicken cools.

Step 6

Once it has cooled down close to room temperature and is done steaming, I transfer it on to a smaller sheet tray that will fit inside my freezer to flash freeze. The chicken gets placed into the freezer, uncovered, so that each piece has the chance to freeze individually instead of all together. This step is crucial in order to get a snack sized portion out of your storage bags.

Step 7

Once the chicken is frozen solid, I transfer it into one of my Zwilling Fresh & Save Vaccum bags, remove the air, and place it into my freezer for long term storage.

Step 8

My total cooked yield for this recipe was 1200g. The nutritional information listed here is for a 100g serving of the cooked chicken.