Chicken with Mixed Greens, Tomatoes & Goat Cheese

I love a one-dish meal. I enjoy the simplicity of cooking everything—my protein and veggies—all at once, the time I save by using only one cooking method and most importantly I love having only one dish to wash when I’m done.

This recipe is versatile. Use it as a guide to create your own unique dish. Substitute beef for the chicken, red or green bell peppers for the tomatoes and feta for the goat cheese and you’ve created a completely different dish. I like the variety that comes with using mixed greens.

The bagged versions from the grocery store have bits of frisee, radicchio or other greens that I might not typically buy on their own. It’s a wonderful way to make use of greens and vegetables fresh from your local farmer’s markets or your CSA share.

Serve this dish on its own or for a heartier dish, spoon it over a bed of rice or pasta.

Chicken with Mixed Greens, Tomato & Goat Cheese

 Serves 4.

2 tablespoons olive oil

2 boneless, skinless chicken breasts, cut into 1-inch pieces

2 teaspoons dried basil

2 cloves garlic, minced

2 medium tomatoes, roughly chopped

¼ cup white wine

2 cups packed mixed greens, rinsed and patted dry

1/3 cup crumbled goat cheese

Salt and pepper, to taste

Heat oil in a large sauté pan over medium high heat. Season the chicken with salt and pepper and add it to the pan, cooking it until it’s golden brown and cooked through, about 4 minutes. Stir in the basil and garlic and cook until aromatic. Add the tomatoes and wine and cook until all but a tablespoon of wine remains in the pan.

Stir in the greens and cook just until they’re wilted, about a minute. Sprinkle the chicken with the crumbled goat cheese and serve.