3 Tbsp Olive Oil, divided
2 skin-on, bone-in Chicken Breasts, bones removed
1 head Escarole, torn into pieces
2 cloves Garlic, finely chopped
2 Shallots, sliced into rings
2 Tbsp Fresh Lemon Juice
Sea Salt and Pepper
Heat 1 tablespoon oil in a medium skillet over medium heat. Season chicken generously with salt and pepper and cook, skin side down, until golden brown, 10–12 minutes. Turn and continue until cooked through, 5–8 minutes longer. Transfer to a plate; reserve skillet.
Wipe skillet and heat remaining 2 tablespoons oil over medium heat. Add garlic. Cook, stirring occasionally, until fragrant. Add shallots for another 2 minutes. Remove from heat and add escarole and lime juice; toss to coat until escarole is slightly wilted. Slice chicken, arrange on top of escarole and serve.