Chicken tenders make quick, lean protein snacks. No trimming and dirty cutting board needed (may depend on brand; Buddy’s from HEB need no help), marinate or season, roast on a foil-lined baking sheet (makes dish-washing easy) at 375 for 10 minutes or until done (165F internal). I eat these cold out of the fridge with my fingers and even take them on the go in a wee cooler and eat them while I drive. Can do the same with breasts, which are cheaper, but the tenders stay really moist and tender, are very forgiving if overcooked, and don’t require slicing or even a fork — they go straight from oven to storage container to mouth. If you do go for chicken breasts, slice them before putting in the fridge so that they are still grab-n-go.