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Transfer the chicken to an oven-safe plate and keep it warm in the oven.

Wipe the skillet clean, then return it to the heat and add the remaining 2 tablespoons olive oil, the remaining ½ teaspoon salt, the lemon juice, garlic, spinach, and bell pepper. Sauté until the spinach is wilted.

To serve, divide the greens among 4 serving plates. Top each with a piece of chicken.

HOW LONG? 30 MINUTES

HOW MUCH? 4 SERVINGS

WHICH CAME FIRST?

So perhaps it doesn’t matter which came first. My son, when asked how chickens make eggs:

“First you put a yolk in half of a broken egg shell, then you put the other half on and glue it together. Then the chickens hide them. Then they do what they have to do.”

Barbecue Pulled Chicken Nachos

Also try this chicken over baked and smashed potatoes. Nuke large baking potatoes, then use a masher to crush them flat.

12-ounce bag tortilla chips

16-ounce can refried beans

2 tablespoons minced jarred jalapeño pepper slices

1 cup shredded mozzarella cheese

1 cup canned or thawed frozen corn kernels

Meat from a 2½-pound rotisserie chicken, pulled into small strips

⅓ cup bottled spicy barbecue sauce

1 teaspoon hot sauce

1 tablespoon cider vinegar

14½-ounce can diced tomatoes, well drained

1½ cups shredded Monterey Jack cheese

Heat the oven to 400°F. Arrange the tortilla chips in a single layer on a rimmed baking sheet. Set aside.

In a medium microwave-safe bowl, combine the refried beans, jalapeño peppers, and mozzarella cheese. Heat until the cheese is melted.

Pour or spoon the refried bean mixture evenly over the tortilla chips. Spread the corn in an even layer over the beans.

In the same bowl used for the refried beans, mix together the chicken, barbecue sauce, hot sauce, and vinegar. Microwave until just warmed through, about 2 minutes.

Spread the chicken evenly over the corn, then top with the diced tomatoes. Sprinkle Monterey Jack cheese over all.

Bake for 10 minutes, or until the cheese is melted and bubbling. Serve immediately.

HOW LONG? 30 MINUTES

HOW MUCH? 6 SERVINGS

North African Grilled Chicken

After searching the spice cabinet for dinner inspiration one day, I tossed a bunch of seasonings in a bowl with some olive oil, dredged some chicken through it, then threw it on the grill. It was so good my son and I ate the entire pound of chicken.

Too bad I hadn’t been smart enough to write down what I did. It took me about twelve attempts to re-create just the right blend of seasonings, the combination of which is reminiscent of North African cooking. Lesson learned—I no longer experiment without taking notes.

This chicken also can be cooked under the broiler. Arrange the meat on a baking sheet, then broil it on the center rack for about 5 minutes, flipping the chicken halfway through.

½ tablespoon ground cumin

½ tablespoon ground coriander

½ tablespoon turmeric

1 tablespoon cinnamon

1 tablespoon smoked paprika

1 tablespoon mustard powder

½ tablespoon kosher salt

2 tablespoons olive oil

1½ pounds boneless, skinless chicken breast tenders

In a large, dry skillet over medium heat, combine the cumin, coriander, turmeric, cinnamon, paprika, mustard powder, and salt. Toast the seasonings, stirring constantly, for 1 minute, or until aromatic.

Transfer the spices to a plate to cool. Once they have cooled, transfer the mixture to a zip-close plastic bag. Add the olive oil, seal the bag, and gently shake and knead the seasonings until they are well blended with the oil. Add the chicken, close the bag, and shake until well coated.

Coat the grill grate with oil or cooking spray. Heat the grill on high.

Grill the chicken for 3 to 4 minutes per side, or until the meat reaches 165°F on an instant-read thermometer.

HOW LONG? 30 MINUTES

HOW MUCH? 4 SERVINGS

Prosciutto-Baked Tilapia Stuffed with Sun-Dried Tomato Tapenade

While other white fish can stand in for the tilapia in this recipe, the fillets