The Gardein tenders come already crisped and spiced with chile heat, so this meal is a matter of heating them through and building a quick, vinegared slaw to cool your mouth. Dinner in fifteen minutes.

Serves 2. 15 minutes, 12 at the stove.

About 330 calories a serving, 16 g protein, 47 g carbohydrate, 11 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon oil in a large skillet over medium-high heat. While it warms, slice 1 small head of green cabbage thin and place it in a large bowl, then add 2 cloves garlic thinly sliced, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
2. When the oil shimmers, add the chick'n tenders straight from the package and heat for 8 to 10 minutes, stirring often, until heated through and the edges darken further.9 min
3. While the tenders cook, pour 3 tablespoons apple cider vinegar over the slaw, toss well, and let it sit; the cabbage will begin to soften from the acid.
4. When the tenders are hot, taste the slaw for salt and add more if needed. Divide the slaw between two plates, top with the hot chick'n, and serve right away.

Note The slaw keeps, refrigerated, for up to three days. Serve with hot sauce, ranch, or nothing at all. The heat in these tenders builds, so have water at hand. For a stretch, make a sandwich of leftovers on rye or whole grain bread with the cold slaw piled on.