As I was cutting up my 7-8lbs of chicken lastnight, I was wondering how some other members go about meal prep for the week? I typically go through about that much chicken, and about 3lbs of 93% lean burger a week.
It's a Sunday ritual with me...I trim all the **** off of my boneless skinless breast, then typically just throw the whole load in a big sauce pan, and fill with just enough water to cover the breast, and leave it on real low for an hour like a Dutch oven. Takes any fat left off of the chicken while cooking, and the meat stays moist. Then I just weigh out what I need for meals.
The 3lbs of burger gets weighed into 5oz patties, and cooked a la George Foreman while the chickens cooking. I just average the patties to 4oz each after cooking for meal planning sake.
As far as the chicken being bland...it takes on the taste of whatever I throw on it. Salad dressing, Salsa,...etc. etc. etc.
I'm not real good with time management, so this seems to work pretty well for during the week.
Anybody else...?

Because I don't like to run the oven when I'm not home, or in the summer, I've found that using an electric roaster has been wonderful. I typically put 2 chickens (lots of spices) in before I go to bed at night and roast on 250 all night. In the AM, I grab them out while making breakfast. The breasts go into "MY" container and all the other parts go into "Everyone's" container. One thing the kids really love is to debone all their parts, put in saucepan with BBQ sauce and have BBQ chicken sandwiches. If they want to do this, sometimes I'll use low carb BBQ sauce, a FF, lowcarb tortilla and have one too. Mostly I just use it for salads. I have also wrapped fish in aluminum foil and stuck it in with the chicken or a roast, etc. Turns out great. This has been a real timesaver for me and doesn't heat up the house.

Are you talking about one of those Ronco Showtime Rotisories? (sp)

Nope. It's just a roaster like you'd see at soup suppers and stuff. Mine has a removable grill for the bottom that sits up a couple inches so the chicken drains down. If you put the chicken in a plastic bag, and pour marinade over it, close and refrigerate for a few hours, it is wonderful. I take the packaged Montereal Steak seasoning and use it. Instead of the oil that it calls for, I just use water. The chicken tastes like it was smoked. Works great. It was only about $30 or so at Walmart. It's the only way I cook Thanksgiving turkey anymore too. Leaves the oven open for other stuff.