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.
Keep ’em coming…these are so helpful you have no idea.
Also, if you make finger-sized pieces, you can ziploc-and-freeze them and then have an easy 2-minute microwave snack or lunch (made fun for the kids by getting out a plate and making a ‘palette’ of dipping sauces – bbq sauce, ketchup, mustard, salad dressings, even some savory jams). I once did this with a 6lb pack of chicken breasts from Sam’s and they were gone quite quickly…
That’s a great idea with the “dips” too. Suddenly kids ignore whatever is being dipped.
I can (of course) vouch for this method — it’s always tasty even if left around for 5 days.