• Wash and dry all produce. • Trim and thinly slice scallions, separating whites from greens. Halve, core, and slice bell pepper into strips. Trim, peel, and cut carrot on a diagonal into 1/4-inch-thick pieces. Peel and mince garlic and ginger. Quarter lime.

• Heat a drizzle of oil in a small pot over medium-high heat. Add scallion whites; cook until softened, 1 minute. • Add 1 cup water (2 cups for 4 servings) and a big pinch of salt. Bring to a boil, then add quinoa; cover and reduce to a low simmer. Cook until quinoa is tender and water has evaporated, 15-20 minutes. TIP: Drain any excess water if necessary. • Keep covered off heat until ready to serve.

• Heat a large drizzle of oil in a large pan over medium-high heat. Add bell pepper and carrot and cook, stirring, until softened and browned, 5-7 minutes. Season with salt and pepper. TIP: If needed, add a splash of water to help veggies soften. • Turn off heat. Transfer to a medium bowl; cover with foil to keep warm. Wash out pan.

• Meanwhile, pat chicken* dry with paper towels; season all over with salt and pepper. • Heat a drizzle of oil in pan used for veggies over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. • Turn off heat; transfer chicken to a cutting board. Let rest for at least 5 minutes, then thinly slice crosswise. Wipe out pan.

• While chicken rests, heat a drizzle of oil in same pan over medium heat. Add garlic and ginger; cook, stirring, until fragrant, 30 seconds. • Stir in jam, stock concentrate, ponzu, and 1/4 cup water (1⁄3 cup for 4 servings). Cook, stirring, until thickened, 2-3 minutes. • Turn off heat; stir in 1 TBSP butter (2 TBSP for 4) until melted. Add a squeeze of lime juice to taste.

• Fluff quinoa with a fork. Season with salt and pepper. TIP: For extra-rich quinoa, stir in 1 TBSP butter (2 TBSP for 4 servings). • Divide quinoa, veggies, and chicken between bowls. Drizzle chicken with sauce. Garnish with scallion greens. Serve with any remaining lime wedges on the side.