A tangy marinade of key lime yogurt turns chicken tender and bright. This shelf's only item becomes the base for dinner: yogurt marinates thin chicken cutlets while rice cooks, then everything comes together in one skillet in under thirty minutes.

Serves 2. 30 minutes, 15 at the stove.

About 580 calories a serving, 34 g protein, 60 g carbohydrate, 22 g fat. From USDA figures for 86% of the ingredients; amounts are the recipe's.

Cook mode

1. Mix three-quarters cup yogurt with 2 minced garlic cloves, 1/4 teaspoon salt, and a pinch of pepper in a shallow bowl. Pound 2 chicken breasts to half-inch thickness and coat both sides in the yogurt marinade while you start the rice.
2. Bring 1 and one-third cups water to a boil in a medium pot, add 2/3 cup rice and 1/2 teaspoon salt, stir once, reduce heat to low, cover, and cook for 15 minutes until water absorbs; set aside off heat while you cook chicken.
3. Heat 2 tablespoons oil in a large skillet over medium-high heat. When a drop of water sizzles on contact, lay the marinated chicken breasts flat and cook for 5 to 6 minutes undisturbed until the bottom browns and releases easily, then flip and cook the second side for 4 to 5 minutes until the center reaches 165°F [74°C].10 min
4. Transfer chicken to a cutting board and rest for 2 minutes. Stir 1/4 cup cilantro and a squeeze of fresh lime juice into the warm rice.
5. Slice the chicken and serve alongside the lime cilantro rice with the remaining 1/4 cup yogurt spooned on the side.

Note Swap the chicken for shrimp (3 minutes per side) or white fish if you prefer. Leftovers keep covered for three days; reheat gently with a splash of water. Serve with a simple tomato salad or steamed green beans alongside.