These already-cooked glazed drumsticks are hot in minutes if you warm them in a pan with lime juice and fresh cilantro, which brightens the sweet mango coating without fighting it. Serve over quick rice to catch every bit of the glaze.

Serves 2. 20 minutes, 8 at the stove.

About 730 calories a serving, 26 g protein, 126 g carbohydrate, 12 g fat. From USDA figures for 75% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring 1.5 cups water to a boil with 1/4 teaspoon salt. Add 3/4 cup rice, stir once, cover, and reduce heat to low. Cook 15 minutes until water is absorbed and rice is tender; remove from heat and leave covered.15 min
2. While rice cooks, pour 1 tablespoon oil into a large skillet over medium-high heat. Mince 2 garlic cloves and add them, stirring until fragrant, about 30 seconds. Pour in the chicken drumsticks and their glaze from the package.1 min
3. Heat the chicken through, turning pieces once, 3 to 4 minutes total. Squeeze juice from the lime over the drumsticks, tear in a handful of cilantro leaves, and grind 1/4 teaspoon pepper over top. Toss gently to coat.4 min
4. Fluff the rice with a fork and divide between two bowls. Top each with chicken and drizzle any pan sauce over the rice.

Note Swap the rice for pasta or couscous if you like. Leftover chicken keeps in an airtight container for three days and reheats in a skillet with a splash of water. A simple avocado or thin-sliced cucumber salad on the side balances the sweetness.