Two ready-to-eat chicken breasts pair perfectly with a quick garlic rice cooked in the same pan. The chicken is already seasoned and grilled, so you just warm it through while the rice absorbs the aromatics and comes together in one skillet.

Serves 2. 25 minutes, 8 at the stove.

About 800 calories a serving, 42 g protein, 126 g carbohydrate, 12 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon oil in a large skillet over medium heat. Add 3 minced garlic cloves and cook until fragrant, about one minute.1 min
2. Add 3/4 cup rice and stir to coat with oil, cooking for two minutes until the grains smell nutty.2 min
3. Pour 1 1/2 cups water into the skillet, stir once, and bring to a simmer. Cover and reduce heat to low, cooking for 15 minutes until the rice is tender and water is absorbed.15 min
4. While the rice cooks, cut the chicken breasts into two portions and set them on a plate.
5. When the rice is done, uncover the skillet and nestle the two chicken portions on top of the rice to warm through, about two minutes.2 min
6. Squeeze juice from 1 lemon over the chicken and rice, season with salt and pepper to taste, and serve from the skillet.

Note Swap white rice for brown rice if you prefer, adding an extra 10 minutes to the cook time. Leftovers keep refrigerated for three days and reheat gently in a skillet with a splash of water. Serve with a green salad or steamed broccoli alongside.