This shelf offers one protein and that is it, so we build a simple braise around the ground chicken, cooking it with onion and garlic, then serve it over rice. The rosemary in the package does the seasoning work.

Serves 2. 35 minutes, 10 at the stove.

About 870 calories a serving, 31 g protein, 127 g carbohydrate, 25 g fat. From USDA figures for 75% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 tablespoons oil in a wide pan over medium-high heat. Dice 1 medium onion fine, chop 3 cloves garlic, and add both to the pan; cook for two minutes until the onion softens.
2. Crumble in 8 oz ground chicken and stir often, breaking it into small pieces as it browns, about five minutes. The chicken is ready when no pink remains.5 min
3. Pour 2 cups water or broth into the pan, add 3/4 cup rice, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Bring to a boil, then lower the heat to a simmer, cover, and cook for fifteen minutes.
4. Check the rice: it should be tender and have absorbed nearly all the liquid. If it needs more time, cover and cook for two more minutes. Taste and adjust salt and pepper.15 min

Note Swap rice for pasta if you prefer; add the pasta to the liquid after browning the chicken and cook until tender. Leftovers keep refrigerated for three days and reheat gently over low heat with a splash of water. Serve with a green salad or steamed vegetables.