Tyson's grilled chicken patties become a quick dinner when you build a pan sauce around them and wilt some greens. This shelf makes a satisfying plate with minimal fuss and hands-on time.

Serves 2. 20 minutes, 15 at the stove.

About 740 calories a serving, 78 g protein, 24 g carbohydrate, 39 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 tablespoons oil in a large skillet over medium-high heat. Dice 1 small onion and mince 2 cloves garlic, then cook them in the oil until the onion softens and turns translucent, about 3 minutes, stirring often.3 min
2. Pour 1 cup chicken broth into the skillet and bring to a simmer. Add 4 chicken patties and turn them to coat in the broth, then lower the heat to medium and let them warm through for 5 minutes, turning once halfway, while you prepare the greens.5 min
3. While the patties warm, rough chop 4 cups fresh spinach or greens. When the patties are warm and the broth is simmering, push them to the side of the skillet and add the greens in batches, stirring until they wilt into the pan, about 2 minutes.2 min
4. Stir 1 tablespoon butter into the pan until it melts into the broth. Season the whole pan with salt and pepper to taste. Divide the patties, greens, and pan sauce between two plates and serve at once.

Note Swap fresh spinach for any sturdy green: chard, collards, or kale. Leftovers keep covered in the fridge for one day; rewarm gently. Serve with rice or crusty bread to soak up the sauce, or with a simple salad on the side.