One chicken cook, several meals

Cook the chicken with onion, garlic, and pepper. No sauce that defines it forever. Shred it while it is warm and save the liquid.

Night one: lemon and herbs over rice. Night two: some of the meat back in the cooking liquid with carrots, which is soup. Night three: the rest on a baked potato with yogurt. Anything you will not eat within four days goes into a labeled freezer bag with a spoon of broth.

That path is written up as three meals from one chicken cook. A store rotisserie is faster and usually much saltier. If sodium is on the brief, roast it yourself.

Cool the extra within two hours. The freezer log is where the bags get written down.