Crispy plant-based chick'n tenders flavored with chipotle and lime need only a creamy rice base and quick pan work to become dinner. The tenders come fully cooked; you just warm them through and build everything else around them in twenty minutes.

Serves 2. 25 minutes, 15 at the stove.

About 910 calories a serving, 24 g protein, 140 g carbohydrate, 28 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring 1 1/2 cups water to a boil in a saucepan and stir in 3/4 cup rice, 1 tablespoon butter, 1/2 teaspoon salt, and 1 clove minced garlic. Return to a boil, then cover and reduce heat to low.20 min
2. While rice cooks, heat 2 tablespoons oil in a large skillet over medium-high heat. Chop 1/4 medium onion and add to the pan; cook for 2 minutes until softened, stirring once or twice.
3. Add the entire box of chick'n tenders to the skillet and cook for 5 minutes, stirring occasionally, until heated through and beginning to crisp. You are aiming for golden spots on the coating.5 min
4. When rice is tender and water is absorbed, stir in 1/4 cup sour cream or greek yogurt and juice from 1/2 the lime until creamy. Taste and add salt if needed.
5. Plate the rice and top with the chick'n and pan contents. Squeeze remaining lime over the plate and serve.

Note Swap in cilantro lime rice or cauliflower rice if you prefer. Leftovers keep refrigerated for two days; reheat chick'n gently in a skillet to avoid toughening. Serve with avocado or fresh salsa on the side to brighten the plate.