• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. • Peel and mince ginger. Cut broccoli florets into bite-size pieces if necessary. Zest and quarter lime.

• Heat a drizzle of oil in a small pot over medium-high heat. Add half the ginger; cook, stirring, until fragrant, 30 seconds. • Stir in rice, 3/4 cup water (11/2 cups for 4 servings), 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 serve.

• While rice cooks, toss broccoli on a baking sheet with a drizzle of olive oil, salt, and pepper. • Roast on top rack until browned and tender, 15-20 minutes.

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

• Add remaining ginger to same pan over medium-high heat. (TIP: If pan is dry, add another drizzle of olive oil.) Cook until fragrant, 30 seconds. • Stir in jam, miso sauce concentrate, and 1/4 cup water (1⁄3 cup for 4 servings). Bring to a simmer and cook until reduced and thickened, 2-3 minutes. • Remove from heat; stir in 1 TBSP butter (2 TBSP for 4) and a squeeze of lime juice to taste.

• Fluff rice with a fork and season with salt and pepper. Toss broccoli with lime zest and chili flakes to taste. • Divide chicken, rice, and broccoli between plates. Top chicken with pan sauce. Serve with any remaining lime wedges on the side. TIP: If you want extra heat, top chicken with a pinch of remaining chili flakes.