This shelf's roasted chicken strips are already seasoned and cooked, so you're just building a quick weeknight plate around them. Sautéed peppers and onion soften while rice cooks, then everything comes together in one pan with the chicken to warm through.

Serves 2. 25 minutes, 10 at the stove.

About 710 calories a serving, 39 g protein, 92 g carbohydrate, 20 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring 1 and 1/3 cups water to a boil in a large skillet over high heat. Stir in 2/3 cup rice, reduce heat to low, cover, and cook for 15 minutes.15 min
2. While the rice cooks, dice 1 small onion and 2 medium bell peppers into 1/2-inch pieces. Heat 2 tablespoons oil in another skillet over medium-high heat and cook the onion and peppers, stirring often, until softened and starting to brown at the edges, about 5 minutes.5 min
3. When the rice is tender and the water is absorbed, add the sautéed vegetables and the chicken from the package to the rice skillet. Toss gently over medium heat until the chicken is warmed through, about 2 minutes. Season with salt and pepper to taste.

Note Swap bell peppers for frozen broccoli or zucchini if that is what you have on hand. Leftovers keep covered in the fridge for two days and reheat well with a splash of water. Serve with a simple green salad or hot sauce on the side.