Rice-A-Roni was built for nights like this: a complete packet dinner that needs only protein and something green to feel whole. This version adds chicken and whatever greens you have, turning a weeknight staple into a real meal in under thirty minutes.

Serves 2. 30 minutes, 15 at the stove.

About 310 calories a serving, 42 g protein, 2 g carbohydrate, 14 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-high heat. Cut 8 ounces chicken into bite-sized pieces and cook until no pink remains inside, about six minutes, stirring often. Transfer to a plate.
2. In the same skillet, cook the contents of the Rice-A-Roni box (rice and vermicelli mix) over medium heat, stirring constantly, until the pasta is light golden, about three minutes. Pour in 2 cups water and follow the package timing on the box, typically fourteen minutes, stirring occasionally.14 min
3. While the rice cooks, chop 4 ounces of leafy greens into bite-sized pieces. When the rice is nearly tender and the liquid is mostly absorbed, return the chicken to the skillet and stir in the greens until they wilt, about two minutes. Taste and adjust salt and pepper.2 min

Note Swap the chicken for 6 ounces of canned tuna or shrimp if you prefer. Leftover keeps three days in the fridge and reheats gently with a splash of water. Serve with hot sauce, a squeeze of lemon, or a simple salad on the side.