Lean ground chicken makes tender, quick patties that take just minutes in a hot pan. The rosemary in the meat itself means you get herb flavour built in, and a pan sauce of onion and garlic rounds out the plate for a weeknight dinner that tastes complete.

Serves 2. 25 minutes, 15 at the stove.

About 430 calories a serving, 32 g protein, 14 g carbohydrate, 28 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Place 12 ounces ground chicken in a bowl with a pinch of salt and pepper, then form gently into two patties about three-quarters of an inch thick; do not overwork the meat or they will be tough.
2. Set a skillet over medium-high heat and add 1 tablespoon oil. When it shimmers, lay both patties in the pan and let them cook without moving them for three to four minutes until golden on the bottom, then flip and cook two minutes more on the second side until cooked through. Transfer to a plate.4 min
3. Add 1 tablespoon butter to the same pan along with 1 small onion thinly sliced, and cook over medium heat, stirring often, until the onion is soft and starts to turn golden, about four minutes. While the onion cooks, finely mince 2 garlic cloves.4 min
4. Stir the minced garlic into the onion and cook for one minute until fragrant, then pour in one 14-ounce can crushed tomatoes with its liquid. Bring to a simmer and cook for three to four minutes, stirring occasionally, until the sauce is warm and slightly thickened. Taste and season with salt and pepper.4 min
5. Return the chicken patties to the pan and warm through for one minute, then divide between two plates and spoon the tomato sauce over them.1 min

Note Swap ground turkey of the same leanness for chicken. Leftovers keep four days refrigerated and reheat gently in a skillet. Serve with soft bread or rice to catch the pan sauce, or a green salad alongside.