Canned chicken shreds into silky rice without fuss. This shelf holds one solid protein, so we build a warm, buttered dish that tastes better than the sum of its parts and takes under half an hour.

Serves 2. 25 minutes, 15 at the stove.

About 860 calories a serving, 51 g protein, 104 g carbohydrate, 25 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Drain the can of chicken and set aside. Heat 1 tablespoon of butter in a large skillet over medium-high heat, then add 1 small diced onion and cook until soft, about 3 minutes.3 min
2. Add 2 minced garlic cloves and stir for 30 seconds until fragrant. Pour in 2 cups of chicken broth and bring to a simmer.1 min
3. Stir in 1 cup of rice and reduce heat to medium-low, then cover and cook until rice is nearly tender, about 15 minutes; stir once halfway through.15 min
4. Flake the drained chicken into bite-sized pieces and add to the rice along with 2 tablespoons of butter, then stir gently to combine. Cook uncovered for 2 more minutes until the chicken is heated through.2 min
5. Taste and season with salt and pepper as needed. Divide between two bowls and serve at once.

Note Swap in egg noodles for the rice if you prefer. Leftovers keep, covered, in the fridge for up to three days; add a splash of broth when reheating. Serve with steamed greens or a simple salad on the side.