This pilaf box has everything you need for a quick side, so pile it with roasted chicken and a handful of greens to turn it into dinner. The almonds and spices are already mixed in; you just add water and let it cook while you sear chicken thighs. Tender and on the table in thirty minutes.

Serves 2. 30 minutes, 8 at the stove.

About 1080 calories a serving, 71 g protein, 78 g carbohydrate, 51 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 tablespoons oil in a large skillet over medium-high heat. Pat dry 1 pound chicken thighs and season with salt and pepper. Sear skin-side down for 5 minutes, turning once to brown both sides, about 10 minutes total; transfer to a plate.
2. Pour 2 cups water into the same skillet and bring to a boil. Stir in the entire 6.6 ounce box of toasted almond rice pilaf, scraping up browned bits. Tuck the chicken thighs back into the pilaf, skin-side up.
3. Cover and reduce heat to low. Simmer until the rice is tender and the chicken reaches 165°F [74°C], about 18 minutes. While it cooks, you can set the table or dress a salad.18 min
4. Stir in 2 tablespoons butter off the heat. Taste and adjust salt and pepper. Serve the chicken over the pilaf with any accumulated juices.

Note Swap boneless, skinless chicken breasts if you prefer; reduce searing time to 6 minutes total. Leftovers keep three days refrigerated; reheat gently with a splash of water. Serve with a green salad or roasted vegetables.