This shelf holds a bottled vinaigrette built on red wine and olive oil with aromatic herbs already mixed in, so you marinate chicken in it for quick, bright flavour. The marinade does double duty as a dressing for greens or vegetables on the side.

Serves 2. 25 minutes, 5 at the stove.

About 400 calories a serving, 61 g protein, 0 g carbohydrate, 15 g fat. From USDA figures for 75% of the ingredients; amounts are the recipe's.

Cook mode

1. Pat two chicken breasts dry with paper towels and season both sides with salt and pepper.
2. Pour 1/2 cup of the vinaigrette into a shallow dish and lay the chicken in it, turning to coat both sides; let sit while you heat a skillet.
3. Heat 1 tablespoon oil in a large skillet over medium-high heat until shimmering, then lift the chicken from the marinade and place it in the pan, reserving the remaining vinaigrette for serving. Cook without moving for 6 to 7 minutes until the bottom is golden.6 min
4. Flip the chicken and cook for another 6 to 7 minutes until it registers 165°F (74°C) at the thickest part; transfer to a plate and let rest for 2 minutes while you ready the greens.7 min
5. Toss your salad greens or raw vegetables with the reserved 1/4 cup vinaigrette and divide between two plates, then top with the sliced chicken.

Note Swap the chicken for fish fillet or thick-cut pork chops; adjust cooking time based on thickness. Leftovers keep covered for three days and are good cold or reheated gently. Serve with bread to soak up any pan juices, or stretch the chicken by shredding it and tucking it into a grain bowl.