Pretty much the only meat I ever cook these days is frozen boneless, skinless chicken breast tenders. I have the same growing-up-vegetarian-and-being-kind-of-weirded-out-by-meat thing.
I grab a couple out of the bag, throw 'em in a hot pan with a little bit of oil, wash my hands immediately. When they've browned on both sides, I add a 1/2 cup (ish) of wine, beer, or teriyaki sauce/water--if I'm not feeling lazy, I might make a real sauce, but some liquid helps keep the chicken moist and adds flavor. I continue to add liquid as needed if it starts to look dry. I cook them like that until I can't see any pink, then add some chopped veggies in the last couple of minutes (usually broccoli, green beans, spinach, chayotes, or some combination).
This (1) limits my handling of the chicken to >10 seconds, and (2) tastes pretty good.