• Clif (or whatever you prefer) bars
• Protein shakes
• Scrambled eggs
• those small plastic boxes of pre-washed lettuce + a comically simple vinaigrette
• whatever vegetable you like, olive oil spray, salt pepper garlic, roast at 425 until you crisp it to your liking (optional hot sauce to give it a kick after you pull it out)

Also: get a sous vide machine and prep some stuff in your freezer. I’ve got several steaks with shaved garlic, s+p, rosemary and thyme in the freezer for when I just want to not care much about cooking, but want something meaty. After the main cook, just blot it dry and sear it real quick on a rippin’ hot skillet (stainless or steel or cast iron is going to give you better results, and also not give you cancer).

I’ve also got spatchcock roast chicken down to a science - WAY less effort than most people think it is.