• In a small pot, combine rice, 11⁄4 cups water (21⁄4 cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.

• Meanwhile, wash and dry produce. • Halve, peel, and cut onion into 1⁄2-inch-thick wedges. Trim and halve zucchini lengthwise; cut crosswise into 1⁄2-inch- thick half-moons.

• When rice has 10 minutes left, open package of chicken* and drain off any excess liquid. • Heat a large drizzle of oil in a large pan over high heat. Add chicken, onion, zucchini, tomatoes, and garlic powder; season with a large pinch of salt and pepper. Cook, stirring occasionally, until chicken is browned and tomatoes are blistered, 5 minutes. (For 4 servings, work in batches or use a second large pan, adding a large drizzle of oil for each batch.) • Stir in half the chimichurri (all for 4) and continue to cook, stirring occasionally, until chicken is cooked through and veggies are tender, 1-2 minutes more.

• Fluff rice with a fork and divide between shallow bowls. Top with chimichurri chicken and veggies. Serve. Chicken is fully cooked when internal temperature reaches 165°.