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Embrace the boneless, skinless

chicken breast.

You’re more likely to skip the drive­ thru if you have a cooked chicken
breast waiting at home. They’re high in protein, low in fat, and cheap.

 "Muscle
Chow" author Gregg Avedon cooks several each Sunday to eat throughout
the week, and you should, too. Rub 2 pounds of chicken breasts with
salt, pepper, and olive oil, and lay them on a broiler pan. Cook under
the broiler or in a 500°F oven for 5 minutes, then flip them over and
cook for another 5 minutes, until they’re Nerf-football firm.

Let them cool, then store them in a resealable bag in your fridge.

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Cook a tasty, healthy meal for one in less time than you’d have to wait at the drive-thru. We’re not saying you have to eat chicken every night, but …

LOOK WHAT YOU CAN DO WITH YOUR PRECOOKED CHICKEN

COBB SALAD» Dice one chicken breast and toss it in a salad of romaine
lettuce with crumbled blue cheese, low-sodium bacon bits, and a sliced
hard-boiled egg. Dress with a tablespoon of balsamic vinaigrette.

CHICKEN FAJITA» Saute Y, cup each of sliced green bell pepper, red bell
pepper, and onion in olive oil until tender. Slice a chicken breast
into f.-inch strips and add the chicken to the pan, along with a pinch
of cumin and cayenne pepper. Cook for 60 seconds (you can even do that
ahead of time), then serve the mixture on whole-wheat tortillas topped
with shredded Cheddar cheese and a dollop of low-fat sour cream. Even
full-fat sour cream is okay, because it’ll keep you satisfied longer.

PESTO PASTA» Cook a cup of penne pasta according to the package
directions. Bonus points if you decide to use whole-wheat pasta. At the
same time, reheat one chicken breast in the microwa ,e for 60 seconds,
then slice it into f.-inch strips. Toss the chicken and pasta with IV, tablespoons of prepared basil pesto, and eat with store-bought salad-in-a-bag.