The beauty of this recipe is it can please almost any diner at your table. I like it served over a pile of arugula dressed with an herby vinaigrette, a swoosh of hummus, a squeeze of lemon, and a sprinkle of crunchy pine nuts. Littles could enjoy the components wrapped up in warmed naan or pita.

This week, we tried to have components from each recipe that could be re-used. This is the key to my weekly dinners coming together: mix and match sauces and proteins that can be repurposed in a myriad of ways. Here, you can use some of the leftover herby sauce from the Emerald Pizza to drizzle over the greens. The extra chicken this will yield can top your Greek fries the next night.

If you can’t find split chicken breasts, you can swap them out for boneless thighs. Just reduce the temp to 400 and roast for around 30 minutes, depending on the thickness of the chicken. Look for smaller breasts, the giant ones get a bit unwieldy. If you go boneless skinless, thighs stay juicer after a roast in the oven, and while we were taught to think of thighs as “less healthy” than a breast, the increased fat is negligible.