A simple grain blend needs protein to become dinner. Chicken thighs cook fast and stay tender while the pilaf steams itself, all in one pan in under thirty minutes. The lemon in the grain does the seasoning work.

Serves 2. 30 minutes, 8 at the stove.

About 440 calories a serving, 50 g protein, 19 g carbohydrate, 20 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Pat dry two boneless skinless chicken thighs and season with 1/4 teaspoon salt and pepper. Once the oil shimmers, lay the chicken skin-side down and cook without moving until the underside is golden, about five minutes.5 min
2. Flip the chicken and cook on the other side for three minutes. Transfer the chicken to a plate.3 min
3. Pour 1 and 3/4 cups water into the same skillet and stir in 1 cup of the lemon quinoa and brown rice blend, scraping up any browned bits. Return the chicken to the pan, nestling it among the grains.
4. Bring to a simmer, cover, and cook over low heat until the grains are tender and the liquid is absorbed and the chicken reaches 165°F (74°C), about fifteen minutes. While it cooks, cut a fresh lemon into halves or wedges.15 min
5. Fluff the grains with a fork, squeeze a lemon half over the pan, and serve the chicken and pilaf with lemon wedges on the side.

Note Swap chicken thighs for boneless turkey breast if you prefer. Leftovers keep covered in the fridge for three days; reheat gently with a splash of water. Serve with a simple green salad or steamed broccoli on the side.