Dinner(and lunch and maybe even another dinner) for one!
This is chicken breast with preserved lemons and leeks over a bed of salad greens. It's a riff on a Melissa Clark recipe for which I only had the chicken, leeks, and garlic. I sauteed half a sliced preserved lemon, added one thinly sliced leek, 2 chopped garlic cloves to a hot pan with a tbsp of olive oil. Then add sliced chicken breasts which had been tossed in olive oil and herbes du Provence. Add salt and freshly ground pepper to taste. Sear chicken for a few minutes then toss with the leek mixture until the chicken is cooked through. Add a splash of white wine to deglaze. Serve with pan juices over lettuce and peppers.