A weeknight supper built on that mango vinaigrette: it glazes fast-cooked chicken thighs while a handful of greens wilt underneath. The dressing's subtle sweetness and acidity push the bird past everyday and dinner is ready in twenty minutes.

Serves 2. 25 minutes, 20 at the stove.

About 480 calories a serving, 36 g protein, 26 g carbohydrate, 27 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Pat four bone-in chicken thighs dry and season all over with salt and pepper. Heat 2 tablespoons oil in a large skillet over medium-high heat until shimmering.
2. Lay the thighs skin-side down in the pan and cook without moving them until the skin is deep golden, about 8 minutes. Flip and cook the other side until golden, about 5 minutes more, then move the thighs to a plate.8 min
3. Pour off all but 1 tablespoon of fat from the pan. Add 4 cups packed mixed greens and a pinch of salt, stirring until the leaves wilt, about 2 minutes.
4. Return the thighs skin-side up to the pan on top of the greens. Pour 1/2 cup mango vinaigrette over and around them. Cover and simmer over medium heat until the thighs are cooked through and the dressing has glazed the skin, about 5 minutes; the instant-read thermometer should read 165°F (74°C) at the thickest part of the thigh not touching bone.5 min

Note Swap the chicken thighs for breasts if you prefer, though thighs stay more forgiving. Leftovers keep covered in the fridge for three days and reheat gently. Serve with rice or crusty bread to catch every drop of the glaze.