Granola makes a crunchy, slightly sweet crust for chicken that cooks fast on the stovetop. Roasted apples soften alongside, their tartness balancing the grain clusters. Use up that half box tonight.

Serves 2. 35 minutes, 15 at the stove.

About 870 calories a serving, 71 g protein, 52 g carbohydrate, 41 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Heat 2 tablespoons oil in a large skillet over medium-high heat. While it warms, crush 1 1/2 cups granola until mostly fine crumbs with some pea-sized pieces remain, then pour onto a plate.
2. Pat 2 chicken breasts dry, season both sides with salt and pepper. Crack 1 egg into a shallow bowl, beat it lightly, then dip each breast in egg and press into granola crust on both sides until coated.
3. Lay the coated breasts in the hot skillet and cook until golden brown and an instant-read thermometer reads 165°F [74°C] at the thickest part, about 8 minutes a side; transfer to a plate when done.16 min
4. While the chicken cooks, cut 2 apples into quarters, remove the cores, and toss with 1 tablespoon butter. When you flip the chicken, add the apple quarters to the same skillet around the breasts and cook until their edges brown and they soften, about 8 minutes more.
5. Serve the chicken and apples together, spooning any browned bits from the pan over the top.

Note Swap apples for ripe peaches or pears if you have them. Leftovers keep refrigerated for three days; shred the cold chicken and toss with greens and a squeeze of lemon. Serve with rice or crusty bread to catch the pan juices.

Granola clings to chicken thighs in the oven, turning crisp and golden while the meat stays tender beneath. It sounds odd but tastes right, with oats and honey giving each bite depth. This is how you rescue a half-finished box.

Serves 2. 35 minutes, 10 at the stove.

About 650 calories a serving, 38 g protein, 35 g carbohydrate, 40 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Heat the oven to 425°F (220°C). Mince 2 garlic cloves into a bowl with 1 cup granola and 2 tablespoons oil, a pinch of salt, and pepper. Crush the granola coarsely with your fingers as you mix.
2. Pat 4 bone-in, skin-on chicken thighs dry and lay them skin-side up on a baking sheet. Season with salt and pepper, then press the granola mixture onto the skin of each thigh, patting it down so it sticks.
3. Roast until the granola is golden and a thermometer poked into the thickest thigh reads 165°F (74°C), about 25 minutes. The coating will crisp and the skin will brown underneath.25 min

Note Swap in chicken breasts or pork chops if you like, though thighs forgive a busy cook. Leftovers keep three days and are good cold or reheated gently in a 325°F oven. Serve with a green salad or roasted greens, and bread to soak up the juices.

The bottom of a granola jar, broken into crumbs and mixed with egg and a touch of flour, makes a crunchy coating for weeknight chicken. The yogurt sauce, tangy and quick, cuts through the sweet crunch and stretches the meal.

Serves 2. 25 minutes, 15 at the stove.

About 690 calories a serving, 71 g protein, 25 g carbohydrate, 32 g fat. From USDA figures for 88% of the ingredients; amounts are the recipe's.

1. Pound two small chicken breasts between plastic wrap until they are an even 1/2 inch thick. Pat them dry with paper towels and season both sides with 1/4 teaspoon of salt and 1/4 teaspoon of pepper.
2. Break the granola into crumbs between your fingers into a shallow bowl until you have about 1/2 cup of mixed sizes, with some dust and some bite-sized pieces. Stir in 2 tablespoons of flour. Crack one egg into another bowl and whisk it with a fork.
3. Dip each chicken breast into the egg, then press both sides into the granola mixture until coated. Heat 2 tablespoons of oil in a large skillet over medium-high heat until it shimmers. Cook the chicken for 6 to 7 minutes, then flip and cook on the other side until it is cooked through and the coating is brown and crisp, another 5 to 6 minutes. Transfer to a plate.12 min
4. While the chicken rests, stir 1/2 cup of plain yogurt with a pinch of salt and pepper. Serve the chicken drizzled with the yogurt sauce.

Note Swap granola for panko if the jar is truly empty. Leftover chicken keeps three days covered; yogurt sauce is best fresh. Serve with a green salad or roasted vegetables to balance the sweet crust.