Tzatziki does most of the work here, turning chicken into a creamy braise that tastes done in thirty minutes. This is how to finish that half container before it spoils, with rice soaking up the sauce.

Serves 2. 35 minutes, 10 at the stove.

About 1240 calories a serving, 86 g protein, 133 g carbohydrate, 37 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Heat 1 tablespoon oil in a large skillet over medium-high heat. Pat 1 pound chicken thighs dry and season with salt and pepper. When the oil shimmers, add the chicken and cook 3 minutes per side until browned; transfer to a plate.
2. Pour 1 cup tzatziki into the skillet with 2 minced garlic cloves. Stir to combine, scraping up any browned bits, then return the chicken thighs to the pan and bring to a simmer. Cook for 15 minutes while you start the rice.
3. In a small pot, bring 1 3/4 cups water to a boil with salt. Stir in 3/4 cup rice, cover, and reduce to low heat. Cook for 15 minutes until the water is absorbed, then let it sit covered.15 min
4. Check the chicken at 15 minutes; it should be tender and cooked through. Squeeze juice from 1 lemon over the sauce, taste, and adjust salt and pepper. Serve the chicken and tzatziki sauce over the rice.

Note Swap chicken thighs for salmon fillet if you prefer; reduce cooking time to 10 minutes. Leftovers keep three days refrigerated and reheat gently. Serve with a simple green salad or roasted vegetables on the side.

Tzatziki is the hero tonight: those last few tablespoons become a marinade and sauce for chicken that cooks fast. Rice soaks up the pan juices for a meal that feels composed but takes one skillet and thirty minutes.

Serves 2. 35 minutes, 12 at the stove.

About 700 calories a serving, 42 g protein, 85 g carbohydrate, 20 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Mince 2 cloves garlic. Cut 10 ounces chicken breast into 3-inch pieces and toss with 3 tablespoons tzatziki, the garlic, a pinch of salt, and pepper. Let it sit while you prep everything else.
2. Heat 2 tablespoons oil in a large skillet over medium-high heat. When the pan is hot, add the chicken and cook without stirring for 3 minutes, then turn each piece and cook another 3 minutes until golden on both sides and cooked through.6 min
3. Push the chicken to the side of the pan. Add 2/3 cup rice to the empty side and stir it for 1 minute until lightly toasted. Pour in 1 1/3 cups water, stir everything together, and bring to a simmer.
4. Add 6 ounces halved cherry tomatoes to the pan, season with salt and pepper, cover, and reduce heat to low. Simmer for 15 minutes until the rice is tender and the liquid is absorbed, stirring gently once halfway through.15 min
5. Taste and adjust seasoning. Serve straight from the pan into shallow bowls.

Note Swap the chicken for shrimp if you have it; cook for just 2 minutes per side. Leftovers keep for two days refrigerated. Serve with a bitter green salad dressed with lemon if you have one on hand, or eat as is.

Tzatziki is cool, tangy, and makes a lazy marinade for chicken thighs. Use up what the fridge holds tonight: that half batch becomes dinner, spooned over warm rice with fresh tomatoes.

Serves 2. 35 minutes, 12 at the stove.

About 1300 calories a serving, 87 g protein, 132 g carbohydrate, 45 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Bring 1.5 cups water to a boil with a pinch of salt, stir in 3/4 cup rice, and simmer covered until tender, about 18 minutes. While the rice cooks, pat 1 pound chicken thighs dry and coat with 3/4 cup tzatziki, salt, and pepper.18 min
2. Heat 2 tablespoons oil in a large skillet over medium-high heat, then add the chicken pieces in one layer. Cook without moving them until the bottoms brown, about 5 minutes, then flip and cook until just cooked through, another 6 to 8 minutes. Tent with foil to keep warm.13 min
3. Dice 2 medium tomatoes and toss with the remaining tzatziki, a pinch of salt, and a grind of pepper. Divide the rice between two plates, top with chicken, and spoon the tomato tzatziki over.

Note Swap the chicken for prawns or tofu if you like. Leftovers keep two days covered; reheat gently or eat cold the next day with extra lemon. Serve with a green salad or cucumber slices on the side to stretch it.