Two pan-seared chicken breasts glazed with a heat-touched ketchup that carries mango and habanero peppers. This shelf condiment becomes dinner itself when you build a pan sauce from it, adding depth and spice to chicken and rice.

Serves 2. 25 minutes, 18 at the stove.

About 940 calories a serving, 70 g protein, 106 g carbohydrate, 23 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Pat two chicken breasts dry with paper towels and season both sides with salt and pepper. Heat 2 tablespoons oil in a large skillet over medium-high heat until the surface shimmers; add the chicken and cook without moving it for 5 to 6 minutes, until the underside is golden.6 min
2. Flip the chicken and cook for another 4 to 5 minutes, until the second side browns and an instant-read thermometer inserted into the thickest part reads 165°F [74°C]; transfer to a plate.5 min
3. Stir 2 minced garlic cloves into the pan drippings and cook for 30 seconds until fragrant. Pour in 1/2 cup of the habanero-mango ketchup along with 1/4 cup water and scrape the bottom of the pan to loosen any browned bits.
4. Simmer this glaze for 2 to 3 minutes, stirring occasionally, until it thickens slightly and the flavors meld; taste and adjust the salt and pepper. Return the chicken to the pan and turn to coat both sides with the glaze, warming through for 1 minute.3 min
5. Divide 1 cup of cooked rice between two plates and top each with one chicken breast and half the glaze from the pan.

Note Swap boneless, skinless thighs for the breast if you prefer darker meat. Leftovers keep in an airtight container in the fridge for three days and make a fine cold sandwich the next day. Serve with a squeeze of lime and steamed greens or a simple slaw if you have time.