A yogurt marinade tenderizes thin chicken cutlets while rice cooks on the same burner. The pineapple and coconut yogurt here are the sauce itself, its tang balanced with sweetness from the fruit already in it. Dinner comes together in the time it takes rice to steam.

Serves 2. 35 minutes, 12 at the stove.

About 820 calories a serving, 57 g protein, 102 g carbohydrate, 19 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring 2 cups water to a boil in a saucepan with 1/2 teaspoon salt, stir in 1 cup rice, cover, and reduce heat to low. While the rice cooks, pat 3/4 pound boneless skinless chicken breasts dry and place between two sheets of plastic wrap or in a large zip-top bag. Pound to about 1/4 inch thick, then set aside.
2. Pour 1 cup of the pineapple coconut yogurt into a shallow dish and stir in 1/4 teaspoon salt and 1/4 teaspoon pepper. Add the chicken and turn to coat both sides. Let sit for five minutes while you heat 1 tablespoon oil in a large skillet over medium-high heat.
3. Once oil shimmers, add the chicken pieces and cook for three to four minutes on the first side until the bottom is light golden, then flip and cook for three to four minutes more until cooked through. Transfer to a plate. Rice should be done by now; turn off the heat and leave the lid on for five minutes.7 min
4. Pour off most of the liquid from the skillet, leaving any browned bits. Return the chicken to the skillet, pour the remaining yogurt over it, and stir gently over low heat until warmed through, about one minute. Taste and add salt and pepper as needed.1 min
5. Divide rice between two bowls, top with chicken and yogurt sauce, and garnish with 2 thinly sliced scallions.

Note Swap boneless thighs for breast if you prefer more forgiving meat. Leftovers keep three days refrigerated and reheat gently. Serve with a raw vegetable on the side if you have cucumber or bell pepper on hand.