A shelf emergency meal: frozen breaded chicken cooked until golden and crisp, tossed with tender greens and garlic in the same pan. Twenty minutes from freezer to table, all the texture and seasoning built in.

Serves 2. 22 minutes, 8 at the stove.

About 580 calories a serving, 67 g protein, 4 g carbohydrate, 32 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 tablespoons of oil in a large skillet over medium-high heat until shimmering. Working in two batches if needed to avoid crowding, add the chicken bites and cook until golden brown on all sides, about 12 to 15 minutes total, shaking the pan halfway through. The chicken is done when the coating is crisp and deep golden; set aside on a plate.15 min
2. Pour off all but 1 teaspoon of oil from the pan and reduce heat to medium. Mince 2 cloves of garlic and add to the pan, stirring until fragrant, about 30 seconds.
3. Add 5 ounces of fresh spinach or mixed greens to the pan in handfuls, stirring often until wilted, about 2 to 3 minutes. Season with salt and pepper to taste.3 min
4. Return the cooked chicken bites to the pan and toss gently with the greens to combine, warming through for 1 minute. Serve at once.1 min

Note Swap the greens for arugula or kale if on hand. Leftovers keep refrigerated for two days; reheat gently in a skillet to restore crispness. Serve with lemon wedges or hot sauce on the side, or over rice to stretch the meal.