One-Pan Lemon Chicken with Mushrooms and Shallots

 You may like boneless chicken breasts more than I do.  I'm much more fond of bone-in chicken breasts for many reasons.  And I'm even fonder of whole chickens, period!  But there are moments when a boneless chicken breast or two is just simpler, faster, or more useful.  Not often, but occasionally.  And if I'm in need of fast, this is what I do...

I can't call this  a recipe...but if you must:

Baby Kale and Spinach with a Roasted Chicken Breast or...

When someone says "greens," I guess I usually think of turnip or collard greens.  Southern parents, I guess.   And while I like those on a  cold day with a big pan of crispy cornbread, that big mess of greens isn't my style all the time.  Give me a sauté pan full of teensy baby spinach just barely heated or even cooked way down with garlic as a base for fish.  Lately I've been adding kale to that mix and having that for lunch. (January, you know.)  A few grape tomatoes and a pinch of crushed red pepper and I'm that happy.  For the solo cook, both baby spinach and baby kale come in those not-so-green (tell me if  you know how to recycle them other than at Whole Foods) plastic boxes.  They keep a long time in your frig, which is useful for anyone who doesn't cook two pounds of vegetables every day.

Here's full-grown kale.  Chop it and saute it if you can't find baby kale.