One chicken breast halved and pounded thin cooks fast on the stovetop, staying tender and done in under twenty minutes. Garlic oil and a squeeze of lemon turn it into a simple supper that tastes like you spent more time than you did.

Serves 2. 20 minutes, 15 at the stove.

About 420 calories a serving, 31 g protein, 6 g carbohydrate, 30 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Pat one chicken breast half dry and lay it on a cutting board. Slice it horizontally in half to make two thin cutlets, then place each between two sheets of plastic wrap and pound with a rolling pin or the bottom of a pan until it is an even quarter inch thick. Season both sides with salt and pepper.
2. Mince 3 garlic cloves. Heat 3 tablespoons oil in a large skillet over medium-high heat until the oil shimmers.
3. Lay both chicken pieces in the hot pan and cook for three minutes without moving them until the undersides are golden. Flip and cook for another three to four minutes until cooked through and no pink remains in the thickest part. Transfer to a plate.3 min
4. In the same pan, add 1 tablespoon butter and the minced garlic. Cook, stirring, for one minute until fragrant, then pour the garlic oil over the chicken.1 min
5. Halve the lemon and squeeze the juice from both halves over the chicken. Taste and add more salt and pepper if needed. Serve warm.

Note Swap the lemon for vinegar or skip it if you have neither. Leftovers keep covered in the fridge for two days and taste good cold with bread and a green salad, or shredded into pasta. Serve with rice, couscous, or roasted vegetables alongside.

One modest chicken breast feeds two when you pan-fry it whole, then slice it over quick-cooked greens and finish with a bright sauce. This shelf is slim, so the chicken itself is the point here, dressed up just enough for a weeknight.

Serves 2. 25 minutes, 20 at the stove.

About 390 calories a serving, 34 g protein, 13 g carbohydrate, 24 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Pat the chicken breast dry and season both sides with salt and pepper. Heat 2 tablespoons oil in a large skillet over medium-high heat. When the oil shimmers, lay the chicken breast in the pan and cook for 6 to 8 minutes without moving it.7 min
2. Flip the chicken and cook for another 5 to 6 minutes until the center is no longer pink when cut into. Transfer to a plate and tent loosely with foil while you make the sauce.6 min
3. Mince 2 cloves garlic and dice 1 small onion. In the same skillet, melt 1 tablespoon butter over medium heat, then add the onion and cook, stirring, for 2 minutes until it starts to soften.3 min
4. Add the garlic and cook for 1 more minute, stirring, until fragrant. Pour in 1/4 cup water and squeeze the juice from half a lemon into the pan, scraping up any browned bits from the bottom.1 min
5. Add 4 ounces of greens to the skillet and stir until they wilt, about 2 minutes. Taste and adjust the seasoning with salt and pepper.2 min
6. Slice the chicken breast and arrange it over the greens. Spoon the pan sauce over everything and serve at once.

Note Swap the greens for shredded cabbage or any vegetable on hand. Leftovers keep for two days in the fridge and reheat gently. Serve with rice or bread alongside to catch the sauce, or stretch the meal by tossing everything with cooked pasta.

A few slices of chicken breast turn into a complete dinner with ginger heat and whatever greens you have on hand. This shelf makes use of what's left over, stretches it with aromatics and garlic, and comes together in one pan while rice cooks separately.

Serves 2. 25 minutes, 15 at the stove.

About 140 calories a serving, 2 g protein, 3 g carbohydrate, 14 g fat. From USDA figures for 67% of the ingredients; amounts are the recipe's.

1. Start 2 cups water boiling in a small pot, then cook 3/4 cup rice according to package directions while you prepare the chicken.
2. Slice the chicken breast into bite-sized pieces and pat dry with paper towel. Heat 2 tablespoons oil in a large skillet over medium-high heat, then add the chicken and cook until golden on both sides and cooked through, about 4 to 5 minutes total. Transfer to a plate.5 min
3. In the same skillet, add 2 minced garlic cloves and 1 tablespoon grated ginger, stirring for 30 seconds until fragrant. Add 4 to 5 ounces of chopped leafy greens with a pinch of salt and pepper, stirring often until wilted, about 2 minutes.2 min
4. Return the chicken to the skillet with 2 tablespoons soy sauce and a splash of water if needed to loosen the pan, tossing gently until everything is heated through, about 1 minute.1 min
5. Serve over the hot rice, pouring any pan juices over the top.

Note Swap ginger for a pinch of crushed red pepper if that suits your pantry better. Leftovers keep 2 days covered in the fridge and reheat gently in a skillet. Serve alongside a quick pickle or squeeze of lime if you have it.