Frozen breaded chicken chunks crisp up fast in a hot pan, making a weeknight dinner that tastes like more effort than it took. The hot and spicy seasoning means you can build around it with something cool and mild, so rice and a handful of greens balance the heat.

Serves 2. 25 minutes, 15 at the stove.

About 2870 calories a serving, 357 g protein, 99 g carbohydrate, 105 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring two cups of water to a boil in a small pot, add one cup of rice and a pinch of salt, then reduce heat to low, cover, and set a timer for fifteen minutes.15 min
2. While the rice cooks, heat two tablespoons of oil in a large skillet over medium-high heat until it shimmers, then add half the frozen chicken (about twelve ounces) in a single layer without stirring and set a timer for four minutes.4 min
3. Flip each piece and cook for three more minutes until the coating is golden and crisp all over, then transfer to a plate and repeat with the remaining chicken.3 min
4. Pour off all but one tablespoon of oil from the pan, add one minced garlic clove, and cook for thirty seconds until fragrant, then add four ounces of tender greens, season with salt and pepper, and toss until wilted, about two minutes.2 min
5. When the rice is tender and the water is absorbed, divide it between two bowls, top with the wilted greens and crispy chicken, and serve at once.

Note Swap the greens for any vegetable that cooks fast, such as shredded carrot, thinly sliced cucumber, or halved cherry tomatoes. Leftovers keep in an airtight container for two days; reheat the chicken in a four-hundred-degree oven for five minutes to recrisp the coating. A squeeze of lemon or lime brightens the plate.