Tyson's roasted chicken strips go straight into a warm salad with garlic and bitter greens. The broth in the package becomes sauce, and what's already cooked means this comes together in the time it takes to get greens on a plate and heat a pan.

Serves 2. 15 minutes, 12 at the stove.

About 310 calories a serving, 31 g protein, 6 g carbohydrate, 19 g fat. From USDA figures for 80% of the ingredients; amounts are the recipe's.

Cook mode

1. Cut the bitter greens into bite-sized pieces and arrange them on two plates. Mince 2 cloves garlic and set aside.
2. Heat 2 tablespoons oil in a large skillet over medium-high heat. When the oil shimmers, add the minced garlic and cook until fragrant, about 30 seconds, stirring constantly.
3. Add the chicken strips from the package (including any liquid) to the skillet and stir to combine, cooking until warmed through, about 2 minutes. While the chicken warms, halve the lemon and cut the halves into wedges.2 min
4. Pour the warm chicken and pan juices over the greens on each plate. Squeeze the lemon wedges over top and season with salt and pepper to taste.

Note Swap the bitter greens for mild spinach or arugula if you prefer. Leftovers keep refrigerated for one day. Serve with crusty bread to soak up the broth, or pass rice on the side to stretch it to a fuller meal.