The patties come glazed and cooked, so you warm them through while sauteing quick greens on the side. This shelf offers dinner in one skillet, on the table in twenty minutes.

Serves 2. 20 minutes, 15 at the stove.

About 140 calories a serving, 12 g protein, 4 g carbohydrate, 9 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 the oil warms, slice 2 cloves garlic thin.
2. Add the 2 chicken patties to the skillet and warm them for three to four minutes, turning once halfway through, until they smell fragrant and are heated through; move them to a plate.4 min
3. Add the garlic to the same skillet and stir constantly for thirty seconds until fragrant. Add a handful of greens at a time, stirring as they wilt, then add another handful, until all five ounces of greens have wilted down, about three minutes total. Salt and pepper to taste.3 min
4. Return the warmed patties to the skillet and stir them into the greens so they are mixed together. Divide between two plates and serve right away.

Note Swap the greens for shredded cabbage or chopped broccoli, warming each about the same time. Leftovers keep three days refrigerated; reheat gently in a skillet with a splash of water. Serve with rice or a simple grain to make the plate more filling.