This shelf holds a roasted chicken breast that just needs warming and finishing. Slice it and build a quick pan sauce while rice cooks, and you have dinner in under thirty minutes from start to plate.

Serves 2. 25 minutes, 15 at the stove.

About 830 calories a serving, 47 g protein, 127 g carbohydrate, 12 g fat. From USDA figures for 88% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring 1 1/2 cups salted water to a boil. Stir in 3/4 cup rice and reduce heat to low. Cover and cook until the water is absorbed and rice is tender, about 18 minutes.
2. While the rice cooks, cut 1/4 of a medium onion and 2 cloves garlic very fine. Slice the roasted chicken breast into thick slices on a cutting board.
3. Set a skillet over medium heat and add 1 tablespoon butter. When it foams, add the onion and garlic and stir until they soften and smell sweet, about 3 minutes.3 min
4. Pour in 1 cup chicken broth and scrape up any brown bits from the pan. Bring to a simmer and lay the chicken slices in the broth to warm through, about 4 minutes. Season the sauce with 1/4 teaspoon salt and 1/4 teaspoon pepper and taste.4 min
5. Divide the rice between two plates and lay the chicken slices over it. Spoon the warm pan sauce over all and serve.

Note Swap the rice for egg noodles or crusty bread if you have them. Leftover chicken and sauce keep in a covered container in the fridge for three days and reheat gently in a low oven. Serve with a green salad or steamed greens on the side.