A weeknight dinner that leans on one good sauce to carry two quick proteins. The teriyaki's sweetness and umami work equally well on chicken and greens, building a bowl that tastes like you spent more time than you did.

Serves 2. 25 minutes, 20 at the stove.

About 510 calories a serving, 50 g protein, 19 g carbohydrate, 27 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Slice the chicken breast into strips about half an inch thick. Heat 1 tablespoon oil in a large skillet over high heat until it shimmers, then add the chicken in a single layer and cook without moving it for 3 minutes.3 min
2. Stir the chicken and cook for another 3 minutes until it browns on the second side. Transfer to a plate.3 min
3. Reduce heat to medium, add 1 tablespoon butter and the minced garlic, stirring until fragrant, about 30 seconds. Pour in three-quarters cup of the teriyaki sauce and bring to a simmer.
4. Return the chicken to the skillet and turn to coat in sauce. Cook for 2 minutes to warm through while you start the greens.2 min
5. Heat 1 tablespoon oil in a second skillet over medium-high heat. Add the bok choy or spinach with a pinch of salt and cook, tossing, until wilted and tender, about 4 minutes. Drizzle with the remaining teriyaki sauce and toss to coat.4 min
6. Divide the greens between two bowls or plates and top with the chicken and its sauce. Serve at once.

Note Swap the chicken for 14 ounces of firm tofu, pressed and cubed, cooking each side 4 minutes. Leftovers keep three days refrigerated; reheat gently in a skillet over medium heat. Serve over rice to stretch the sauce further.