Ground chicken shaped into patties and seared until golden, finished with a quick pan sauce of garlic and onion. The rosemary extract in the meat does the seasoning work, so you just need salt, pepper, and heat to make a fast, light dinner for two.

Serves 2. 20 minutes, 15 at the stove.

About 400 calories a serving, 30 g protein, 6 g carbohydrate, 29 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Break 12 oz ground chicken into a bowl, add 1/4 teaspoon salt and 1/8 teaspoon pepper, and fold gently with your hands until just combined; form into two thick patties about 3/4 inch thick. Heat 2 tablespoons oil in a skillet over medium-high heat until shimmering.
2. Lay the patties into the hot oil and cook without moving them for 4 minutes, until the bottoms are golden and release easily from the pan.4 min
3. Flip the patties and cook for another 3 minutes until cooked through and an instant-read thermometer reads 165°F [74°C] when inserted into the center; move them to a plate.3 min
4. In the same skillet, add 1/2 medium onion sliced thin and 2 cloves garlic minced, and cook over medium heat, scraping up any browned bits, until soft and fragrant, about 2 minutes, then taste and adjust salt and pepper.2 min
5. Return the patties to the pan to warm through for 30 seconds, spoon the onion-garlic mixture over them, and serve.

Note Swap the ground chicken for ground turkey if you prefer. The patties keep refrigerated for three days; warm gently in a skillet with a splash of water. Serve with rice, roasted vegetables, or a simple salad to stretch the meal.