A cultured dairy smoothie works as a fast marinade and sauce base for pan-seared chicken, its acidity and sugar caramelizing the skin while keeping the meat tender. The shelf is bare of protein, so this builds on what you can pull together on the way home.

Serves 2. 25 minutes, 10 at the stove.

About 660 calories a serving, 64 g protein, 10 g carbohydrate, 39 g fat. From USDA figures for 80% of the ingredients; amounts are the recipe's.

Cook mode

1. Pat 1 lb boneless skinless chicken thighs dry and season with 1 teaspoon salt and 1/2 teaspoon pepper on both sides.
2. Heat 2 tablespoons oil in a large skillet over medium-high heat until it shimmers, then lay the thighs skin-side down and sear without moving them until the undersides are golden, about 5 minutes.5 min
3. Flip the thighs and sear the other side for 2 minutes, then pour the entire bottle of peach mango smoothie around them, letting it bubble up around the meat while the chicken finishes cooking through, 10 minutes more; the liquid will reduce and glaze the thighs as they cook.10 min
4. When the thighs are cooked through and the glaze clings to them, transfer them to your plates and spoon the pan sauce over the top.

Note Swap bone-in thighs if that is what you find; add 3 minutes to the cook time. Leftovers keep covered in the fridge for three days and reheat gently. Serve with rice to catch the sauce or a salad to balance the sweet glaze.