1.

large large onion onion, chopped

Salt and and black pepper black pepper 1.

cups cups white rice white rice

3.

cups cups chicken stock chicken stock

4.

boneless, skinless boneless, skinless chicken breasts chicken breasts .

tablespoon tablespoon smoked sweet paprika smoked sweet paprika, palmful

1.

teaspoon teaspoon dried thyme dried thyme, palmful .

pound pound chorizo chorizo, halved lengthwise, then thinly sliced

2.

large large garlic cloves garlic cloves, chopped .

small small carrot carrot, peeled and grated

2.

jarred roasted red peppers jarred roasted red peppers, chopped

1.

10-ounce box 10-ounce box frozen peas frozen peas .

cup fresh cup fresh flat-leaf parsley flat-leaf parsley, a generous handful, chopped

Heat a medium-size sauce pot with a tight-fitting lid over medium heat with 1 tablespoon of the EVOO, once around the pan, and the butter. Add one fourth of the chopped onion, season with salt and pepper, and cook for about 1 minute. Add the rice and stir to coat in the oil. Add 2 cups of the chicken stock to the rice and bring it up to a simmer. Cover the pot with the lid and turn the heat down to medium low. Cook the rice for 15 to 18 minutes, or until it is tender and cooked through.

While the rice is cooking, start the chicken. Preheat a large skillet over medium-high heat with the remaining 2 tablespoons of oil. Season the chicken breasts with the paprika, salt, pepper, and the thyme; add the seasoned chicken to the skillet. Cook the breasts for 5 to 6 minutes on each side, or until cooked through.

Remove the chicken from the skillet to a plate and loosely cover it with aluminum foil. Return the skillet to the cooktop over medium-high heat and add the chorizo. Cook for 2 minutes, stirring frequently. Add the remaining chopped onion, the garlic, carrot, and roasted red peppers to the chorizo and season it with a little salt and pepper. Cook until the onions are slightly tender, about 2 to 3 minutes. Add the remaining cup of chicken stock, and scrape up any bits that have stuck to the bottom of the pan. Add the frozen peas and parsley; continue to cook for 1 to 2 minutes to heat the peas through. Taste and adjust the seasonings with a little salt and pepper.

To serve, arrange the chicken breasts on dinner plates and top them with lots of sauce. Fluff the rice with a fork and serve alongside.

EXPRESS LANE SHOPPING LIST.

- [image]4 boneless, skinless chicken breasts chicken breasts, 6 ounces each - [image] pound chorizo chorizo And make sure you have the following On Hand: - EVOO - Butter - Onion - Salt and black pepper - White rice - Chicken stock - Smoked paprika - Dried thyme - Garlic - Carrot - Jarred roasted red peppers - Frozen peas - Flat-leaf parsley

Broiled Lamb Chops with Mediterranean Potato-Veggie Mix Lamb chops are always perfect for 30MM because they are quick cooking. If you are the type who only indulges in leg of lamb once a year at holidays, pick up some chops and try this one at home tonight.

4 SERVINGS.

4.

tablespoons tablespoons EVOO EVOO (extra-virgin olive oil) (extra-virgin olive oil)

1.

large large baking potato baking potato, scrubbed clean

Salt and and black pepper black pepper .

teaspoon teaspoon dried thyme dried thyme (eyeball it) (eyeball it)

1.

large large fennel bulb fennel bulb, cut in quarters, cored, and thinly sliced, a few fronds reserved

1.

large large onion onion, thinly sliced

3.

large large garlic cloves garlic cloves, chopped .

teaspoon teaspoon red pepper flakes red pepper flakes (eyeball it) (eyeball it) 1.

cups cups chicken stock chicken stock

2.

pounds pounds rack of lamb rack of lamb, cut into individual chops, 3 to 4 chops per person

1.

tablespoon tablespoon balsamic vinegar balsamic vinegar (eyeball it) (eyeball it)

10.

kalamata olives kalamata olives, pitted and coarsely chopped, cup