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2. Go skinless.

Don't eat the skin off the chicken at least once this week. Going skinless will cut the fat and saturated fat in your chicken breast by at least half and the calories by almost 15 percent. Whether you pluck the bird's outer coat before or after it's cooked will make no difference in the fat content of the meat. But if you don't have the willpower to toss the crispy skin once it's done, strip it before the bird goes into the oven. Use a juicy marinade, BBQ sauce, or a basting sauce to avoid an overcooked bird.

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Learn more about Boston University's Nutrition Programs.

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