Half a pack of ground chicken turns into a warm skillet supper in the time it takes rice to cook. This uses what you have on hand and gets dinner on the table in under thirty minutes.

Serves 2. 25 minutes, 12 at the stove.

About 490 calories a serving, 7 g protein, 80 g carbohydrate, 15 g fat. From USDA figures for 80% of the ingredients; amounts are the recipe's.

You need half a pack ground chicken, 2 tablespoons oil, to taste salt, to taste pepper, 1 cup rice, 1 small onion, 2 cloves garlic.

1. Heat 2 tablespoons oil in a wide skillet over medium-high heat. Add 1 small onion chopped and 2 cloves garlic minced; cook until soft, about three minutes, stirring often.3 min
2. Crumble half a pack of ground chicken into the pan with 1 teaspoon salt and 1/2 teaspoon pepper. Break it into small pieces as it browns, about five minutes; the cue is no pink remains.5 min
3. Add 1 cup rice and stir until coated, about one minute. Pour in 2 cups water, bring to a simmer, cover, and reduce heat to low.
4. Cook covered for fifteen minutes without lifting the lid, then fluff with a fork. Taste and adjust salt and pepper before serving.15 min

Note Swap ground turkey or any ground meat you have. Leftovers keep in the fridge for three days; reheat gently with a splash of water. Serve with hot sauce, fresh lime, or a handful of greens on the side.

A small handful of ground chicken stretches across pasta with garlic, onion, and dried herbs for a quick weeknight meal. This cooks in one pan and gets dinner on the table in twenty minutes.

Serves 2. 20 minutes, 18 at the stove.

About 450 calories a serving, 11 g protein, 65 g carbohydrate, 15 g fat. From USDA figures for 67% of the ingredients; amounts are the recipe's.

You need small handful ground chicken, 6 oz pasta, 2 tablespoons oil, 3 cloves garlic, half a medium onion, to taste salt, to taste pepper, 1 teaspoon dried oregano.

1. Start 4 cups of salted water in a pot over high heat; while it comes to a boil, mince 3 garlic cloves and dice half a medium onion.
2. Add 6 oz pasta to the boiling water and stir once; set a timer for according to the package, then drizzle 2 tablespoons oil into a skillet over medium-high heat.
3. Add the diced onion and cook for 2 minutes, stirring often, until softened slightly, then add the small handful of ground chicken and 1 teaspoon dried oregano, breaking the meat with a spoon as it cooks for 3 minutes until no pink remains.3 min
4. Stir in the minced garlic and cook for 1 minute until fragrant, then season with salt and pepper to taste.1 min
5. When the pasta is just tender, scoop out half a cup of the cooking water, then drain the pasta and add it to the skillet with a splash of that reserved water; toss everything together over low heat for a minute to coat and combine.

Note Swap in ground turkey or pork if needed. Leftovers keep two days covered in the fridge and reheat gently with a splash of water. Serve with grated Parmesan and a green salad alongside to stretch the protein further.

Two juicy chicken burgers built from ground poultry that wants only a light hand and high heat. A weeknight meal that takes the time it takes to crisp the crust, which is to say not long at all.

Serves 2. 15 minutes, 12 at the stove.

About 510 calories a serving, 30 g protein, 51 g carbohydrate, 20 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

You need half pound [227 grams] ground chicken, 1/4 teaspoon salt, 1/8 teaspoon pepper, 1 clove, minced garlic, 1 tablespoon oil, 2 burger buns.

1. Mix half a pound of ground chicken with 1 minced garlic clove, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a bowl until just combined, then form into 2 patties roughly 3/4 inch thick, no thinner.
2. Heat 1 tablespoon oil in a large skillet over high heat until wisps of smoke rise from the surface. Lay the patties in the pan and let them sear without moving for 3 minutes, until the underside is browned and a crust forms.3 min
3. Flip the patties and cook for another 2 minutes, until the second side is browned and the center registers 165°F [74°C] on a meat thermometer.2 min
4. Toast the buns in the pan for 30 seconds if you like, then build your burgers and eat right away.1 min

Note Swap fresh herbs like dill or parsley for the garlic if you have them. Leftovers keep refrigerated for three days and reheat in a low oven. Serve with sliced tomato, lettuce, and your choice of condiments on the side.