Chicken with pineapple and heat from habanero, already seasoned and flavoured on the shelf; you brown it quickly and build a light pan sauce while rice and greens cook alongside. This shelf lets you set three things going at once and be done in half an hour.

Serves 2. 30 minutes, 12 at the stove.

About 910 calories a serving, 75 g protein, 93 g carbohydrate, 25 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Start rice in a pot with 1 and 1/3 cups water, salt to taste, and simmer covered while you work.20 min
2. Slice the chicken into 1/2-inch pieces. Heat 1 tablespoon oil in a large skillet over medium-high heat, add chicken, and let it brown without moving for two minutes on each side, until the outside is set. While it cooks, mince 2 cloves garlic and dice 1/2 medium onion.4 min
3. Push chicken to the side, add garlic and onion, stir for one minute until fragrant. Pour in 1/2 cup water and squeeze half the lime over it. Scrape the bottom of the pan and simmer gently for three minutes while the rice finishes.3 min
4. Add 3 oz spinach or greens to the skillet in two handfuls, stirring until wilted, about two minutes. Taste and adjust salt and pepper. Serve over rice with lime wedges.2 min

Note Swap greens for cucumber sliced thin, or omit and add more onion and lime juice to the pan. Leftovers keep in the fridge three days; reheat gently. Serve with a glass of cold beer or a drink with lime and ice.