good morning ❤️

I boil or sous vide boneless chicken breast which can be pre-portioned (and frozen) and then mixed in to different recipes.
Pound the chicken breast thin and uniform & remove any fat/gristle. To boil, bring large pot of water to rolling boil, drop breast(s) in, make sure they're separate (not on top of each other,) cover pot with lid.

Remove from heat and let sit in water for at least 20 minutes. Cut as desired (I usually tear in to chunks).

There's no added fat to the cooking method and the chicken can be added to a variety of meals. I throw it in salad, mix with sautéed veggies (using PAM) or add to pasta (or spiral zucchini noodles).

I generally use full fat oils and such-but a minimal amount and try to bump the flavor with garlic herbs, and spices.

Also, my sautéed veggies are actually microwaved to avoid additional oil.

A favorite Italian dish: chicken with veggies, a small portion of pasta and my sauce/dressing:

olive oil, garlic, basil and salt to taste-if you use with pasta retain a bit of its cooking water to add to the sauce.