Total time: 19 min • Prep: 8 min • Cook: 8 min • Serves: 4 • Difficulty: Easy

The fennel salad, with fresh lemon juice, olive oil, honey for a touch of sweetness, and arugula for a peppery bite, doesn't get tossed until the last-minute so you can have it assembled and ready to go, but ensures that the greens won't wilt as it sits, especially since you'll be placing some hot cooked chicken over top. The chicken is coated in a delicious, easy Parmesan-breadcrumb mixture, and a quick pan-sear in a little bit of oil means it's cooked through in just 8 minutes. Coating just one side of the chicken, then sprinkling the remaining side while it's cooking away helps keep the prep neat and tidy and crumbly mess confined to the pan. Top everything off with a little more freshly grated Parmesan and dinner is ready to go.