These ready-grilled chicken strips are already cooked and seasoned, so dinner comes together in the time it takes to make a quick pan sauce. You'll warm the chicken through while building flavour in the same skillet, making a simple weeknight meal that tastes like you had more time to cook.

Serves 2. 15 minutes, 12 at the stove.

About 360 calories a serving, 31 g protein, 6 g carbohydrate, 23 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. Mince 2 cloves garlic. When the oil shimmers, add the garlic and cook for 30 seconds until fragrant, stirring often.1 min
2. Add the entire package of chicken strips to the pan and stir gently to coat in the garlic oil. Cook for 3 minutes, stirring occasionally, until the chicken is warmed through and starting to develop colour on the edges.3 min
3. Remove the pan from heat. Stir in 2 tablespoons butter until melted and the chicken is glossy. Squeeze the juice of half a lemon over the pan, season with salt and pepper to taste, and stir to combine.

Note Swap lemon for lime or white vinegar if you have it. Leftovers keep in the refrigerator for three days and can go into grain bowls, salads, or sandwiches. Serve with rice, roasted vegetables, or a green salad with the remaining lemon wedge.