Healthy cooking doesn’t have to be complicated. In fact, often the simpler it is, the better it tastes. In Good for You , Test Kitchen editor Rebecca Firkser shares nourishing, craveable recipes that you can pull off in 10 ingredients or fewer. In 1980s America, fat was out. Labels on packaged foods, from yogurt to snacks to microwavable dinners, proudly declared items were “low-fat” or “nonfat.” Congress even backed a formal recommendation to their constituents to “ avoid too much ” fat, saturated fat, and cholesterol. Americans listened, adjusted their grocery shopping accordingly, and found their shining knight in a now ubiquitous cut of meat: the skinless, boneless chicken breast . Before this, in the mid-20th century, a standard cut of meat at mealtime was a pork loin or beef steak, smothered in cream sauce. Maybe a whole roast chicken appeared, or its meat was folded into a gooey casserole with a few peas and carrot chunks.…