Sure, a boneless, skinless chicken breast is an economical and lean protein source. But it can also be BORING! What to do? To paraphrase Emeril: Kick it up a pinch! Any blend of seasonings will do the trick — French, Cajun or Indian-inspired, as is the case with The Star's saffron chicken with fennel seeds.
Any chef will tell you fat carries flavor. So the key to low-fat cooking — BAM! — is to pump up the flavor.
But it's important to be sure your spices are fresh. In most cases, spices do not keep more than six months.
So march to the kitchen and throw out the remnants of the spices you got for a wedding present 25 years ago and buy new ones.