• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens. Peel and mince garlic. Zest and quarter lemon (for 4 servings, zest one lemon and quarter both). • Melt 1 TBSP butter (2 TBSP for 4) in a small pot over medium-high heat. Add scallion whites and garlic; cook until fragrant, 1-2 minutes. • Add rice, 3/4 cup water (11/2 cups for 4), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to use in step 5.

• While rice cooks, trim green beans if necessary. Toss on a baking sheet with a drizzle of oil, salt, and pepper. • Roast on top rack until browned and tender, 12-15 minutes.

• Meanwhile, pat chicken* dry with paper towels; season all over with salt and pepper. • Heat a large drizzle of 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. • Transfer to a plate.

• To same pan over medium-high heat, add jam, stock concentrate, mustard, juice from half the lemon (whole lemon for 4 servings), and 1/4 cup water (1⁄3 cup for 4). Bring to a simmer and cook until thickened, 3-5 minutes. • Turn off heat; stir in 1 TBSP butter (2 TBSP for 4) until melted. Season with salt and pepper. • Add chicken and turn to coat.

• Fluff rice with a fork and season with salt and pepper. • Carefully toss green beans with lemon zest to taste.

• Divide rice, chicken, and green beans between plates. Spoon any remaining sauce from pan over chicken and sprinkle with remaining scallion greens. Serve with remaining lemon wedges on the side.