This recipe is fast and fresh. It's great as a simple hot summer's night meal made with fresh greens from the garden.

Grilled Chicken and Lemony Greens with Apricot and Thyme Crumbled Goat Cheese

Place chicken and vinaigrette in a resealable plastic bag or small container. Marinade chicken for at least 1 hour, or up to 24 hours.

Heat a charcoal or gas grill on medium-high heat. Grill chicken 8 minutes, turning once halfway through cooking, until cooked through (165 degrees).

Meanwhile, heat oil in a large pot. Add garlic; cook 1 minute. Add greens; cook until wilted. Remove from heat; add lemon zest.

Arrange greens on serving platter. Top with grilled chicken and sprinkle with crumbled goat cheese. Serve with lemon slices.