Most weeks, I keep lunch simple — six chicken breasts from Aldi, baked all at once, and portioned out for the week. Nothing fancy, just consistent.

I spray the pan lightly with olive oil cooking spray, do the same to the chicken, and sprinkle on paprika, garlic powder, and salt. That’s it. I bake them at 450°F for 21 minutes, covered with foil, then let them sit another 5 minutes before uncovering. Cutting each breast in half (like a hotdog bun) helps it cook evenly.

It might sound a little plain, but it’s come a long way. A while back, I used to drop chicken breasts into the slow cooker with just a little water — no seasoning, no oil. It was straight fuel. It worked for my goals, but it was… rough. When I microwaved it at work, my coworkers started calling it “dog food chicken.” That’s when I decided to start baking instead.

After baking, I dice everything up. It’s easier to eat with just a fork — especially when I’m working remotely in public spaces.

To give it a little life, I add a scoop of Cowboy Caviar on top and drizzle it with Kinder’s Teriyaki Glaze. The caviar adds color, texture, and much-needed fiber, while the teriyaki ties it all together.