Two chicken breasts seasoned with lemon and pepper salt, roasted quick and hot while rice cooks on the side. The seasoning does all the work, so you can get dinner on the table in thirty minutes flat.

Serves 2. 30 minutes, 10 at the stove.

About 960 calories a serving, 70 g protein, 98 g carbohydrate, 29 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Put 2 cups water in a pot with a pinch of salt and bring to a boil. Mince 3 garlic cloves while you wait. When the water boils, stir in 1 cup rice and 1 tablespoon butter, then cover and lower heat to a simmer.
2. Pat 2 chicken breasts dry with paper towels and coat both sides with 2 teaspoons lemon & pepper seasoning salt. Heat 2 tablespoons oil in a large skillet over medium-high heat until it shimmers.
3. Lay the chicken in the hot oil and cook without moving for 6 to 7 minutes, until golden and cooked through when pierced at the thickest part. Transfer to a plate.7 min
4. The rice should be tender by now. Fluff it with a fork, stir in the minced garlic, taste, and add salt if needed.
5. Slice the chicken and serve over the rice, spooning any pan juices on top.

Note Swap chicken breasts for thighs if you prefer juicier meat; add a minute or two to the cooking time. Leftovers keep three days refrigerated and reheat gently. Serve with a green vegetable or a simple salad if you want to stretch the meal.