These shredded rotisserie chicken strips are already seasoned and ready to go, so tonight you're just building a bowl around them with rice and quick-cooked greens. The chicken stays warm while you handle the sides, and everything comes together in the time it takes rice to steam.

Serves 2. 25 minutes, 10 at the stove.

About 850 calories a serving, 45 g protein, 123 g carbohydrate, 17 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring 1.5 cups water to a boil in a pot, add 3/4 cup rice and a pinch of salt, stir once, cover, and reduce heat to low. The rice will be tender and water absorbed in about 15 minutes.15 min
2. While the rice cooks, heat 1 tablespoon oil in a wide skillet over medium-high heat. Mince 2 garlic cloves and add them to the hot oil, stirring constantly until fragrant, about 30 seconds.
3. Add 4 oz hearty greens to the skillet and cook, stirring occasionally, until wilted, 2 to 3 minutes. Season with salt and pepper to taste.3 min
4. Gently warm the 8 oz chicken strips in the skillet alongside the greens for the last minute so everything heats through together.1 min
5. Divide the rice between two bowls and top each with the greens and warm chicken strips.

Note Swap the greens for shredded cabbage or broccoli florets if you prefer. Leftovers keep refrigerated for two days in a covered container; reheat gently. Serve with hot sauce, soy sauce, or a squeeze of lemon on the side.