Half a lime of limes is a lot, so here they are the star: squeezed over pan-seared chicken thighs that braise in their juice. The shelf being bare means we build from staples, but lime and garlic carry the dish.

Serves 2. 35 minutes, 15 at the stove.

About 750 calories a serving, 36 g protein, 77 g carbohydrate, 31 g fat. From USDA figures for 75% of the ingredients; amounts are the recipe's.

1. Put 2 cups of water to boil in a small pot with 1 tablespoon butter and 1/2 teaspoon salt. Stir in 1 cup rice, cover, reduce heat to low, and set a timer for 18 minutes.18 min
2. While rice cooks, pat 4 bone-in chicken thighs dry and season both sides with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat 2 tablespoons oil in a large skillet over medium-high heat until a drop of water sizzles.
3. Lay the thighs skin-side down in the hot pan and do not move them for 6 minutes until golden brown. Turn and cook the other side for 3 minutes until golden.9 min
4. Squeeze all the juice from the half lime over the thighs and slice 4 cloves of garlic thin, scattering them over the pan. Pour in 1/4 cup water, cover, and simmer for 8 minutes until the chicken is cooked through.8 min
5. When rice finishes, fluff it with a fork. Divide rice between two plates, top with a thigh and its pan sauce, and serve.

Note Swap the chicken for fish fillets, which need only 4 minutes covered. Leftovers keep refrigerated for three days. Serve with warm tortillas and a lime wedge, or with a bitter green salad dressed in the remaining lime juice.

Wrinkled limes yield the most juice and flavour, so here they shine in a quick pan sauce for chicken thighs. The acid brightens everything and keeps the rice from tasting dull. Dinner in thirty minutes.

Serves 2. 35 minutes, 15 at the stove.

About 740 calories a serving, 37 g protein, 92 g carbohydrate, 26 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Start rice: bring 2 cups water to boil in a covered pot, stir in 1 cup rice and a pinch of salt, return to boil, then reduce heat to low and cover.20 min
2. While rice cooks, pat 4 chicken thighs dry with paper towels and season both sides with salt and pepper. Halve 1 small onion and smash 2 garlic cloves.
3. Set a large skillet over medium-high heat and add 2 tablespoons oil. When the oil shimmers, lay 4 chicken thighs skin-side down and let them brown without moving, about 5 minutes, until skin is golden.5 min
4. Flip the thighs, add the onion halves and smashed garlic around them, and cook until the second side browns, about 4 minutes. Meanwhile, squeeze juice from 2 limes into a bowl, you should have about 3 tablespoons.4 min
5. Pour 3 tablespoons lime juice over the chicken and reduce heat to medium. Simmer until the lime sauce reduces by half and clings to the thighs, about 2 minutes, tasting and adjusting salt and pepper.2 min
6. Fluff rice with a fork when tender. Divide rice between two bowls, top with a chicken thigh and onion, and drizzle with pan sauce.

Note Swap wrinkled limes for fresh ones if you must, though you'll need to add a touch more juice. Leftovers keep three days in the fridge; shred the chicken and mix with cold rice and lime sauce for a next-day grain bowl. Serve with a bitter green salad or steamed broccoli on the side.

A quick pan dinner built entirely from staples and the last quarter lime you need to use up. Chicken cooks in minutes in a bright lime and garlic sauce that tastes far better than the shelf suggests it should.

Serves 2. 20 minutes, 18 at the stove.

About 380 calories a serving, 39 g protein, 1 g carbohydrate, 24 g fat. From USDA figures for 80% of the ingredients; amounts are the recipe's.

1. Pound two chicken breasts to an even half-inch thickness between plastic wrap, then pat dry and season both sides with salt and pepper. Heat 2 tablespoons oil in a wide skillet over medium-high heat, then lay the chicken in the pan when the oil shimmers, letting it sear 3 minutes without moving.3 min
2. Flip and cook 2 minutes more, then transfer to a plate. While the chicken rests, mince 3 garlic cloves into the same skillet.2 min
3. Cook the garlic 30 seconds until fragrant, then squeeze the juice from the quarter lime into the pan, scraping up the brown bits. Add 1 tablespoon butter and 2 tablespoons water, stirring until smooth.1 min
4. Return the chicken to the skillet and turn to coat in the sauce, cooking 1 minute more until the chicken reaches 165 degrees F (74 degrees C) in the thickest part. Taste and season with salt and pepper.1 min
5. Tear a small handful of fresh cilantro over the chicken and serve straight from the pan with the lime sauce spooned over each breast.

Note Swap the chicken for two thick white fish fillets and reduce the sear time to 2 minutes per side. Leftovers keep three days cold and make a good sandwich filling. Serve with rice or warm tortillas to soak up the pan sauce.