• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. • Cut broccoli florets into bite-size pieces if necessary. Zest and quarter lemon (for 4 servings, zest one lemon and quarter both). Mince half the chives (all for 4).

• In a small pot, combine rice, 3/4 cup water (11/2 cups water 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.

• While rice cooks, toss broccoli on a baking sheet with a drizzle of oil, salt, and pepper. • Roast on top rack until browned and tender, 12-15 minutes. • Carefully toss with half the lemon zest and a squeeze of lemon juice.

• Meanwhile, pat chicken* dry with paper towels; season all over with salt and pepper. • Heat a large drizzle of olive oil in a large, preferably nonstick, pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. • Turn off heat; transfer to a plate. Wipe out pan.

• Heat same pan over medium-high heat. Add stock concentrate, half the mustard (all for 4 servings), 1/4 cup water (1⁄3 cup for 4), and a squeeze of lemon juice. Simmer until slightly thickened, 1-2 minutes. Turn off heat. • Stir in sour cream and minced chives. (TIP: If sauce seems too thick, add more water 1 tsp at a time until it reaches a drizzling consistency.) Season with salt and pepper.

• Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings) and remaining lemon zest. Season with salt and pepper. • Divide chicken, rice, and broccoli between plates. Drizzle chicken with pan sauce. Cut remaining lemon into wedges and serve on the side.