• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Trim green beans if necessary. Peel and mince or grate garlic. Zest and quarter lemon.

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

• Meanwhile, heat a drizzle of oil in a medium pan over medium heat. Add cauliflower rice and garlic; season with half the Blackening Spice, salt, and pepper. (You’ll use the remaining Blackening Spice in the next step.) Cook, stirring occasionally, 2-3 minutes. • Stir in 1/4 cup water and half the stock concentrates (you’ll use the rest later). Cook, stirring occasionally, until cauliflower is tender and liquid has cooked off, 3-4 minutes. • Remove from heat.

• Pat chicken* dry with paper towels. Season all over with remaining Blackening Spice, salt, and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. • Remove from pan and set aside to rest.

• Heat same pan over medium- high heat. Add 1/4 cup water (1⁄3 cup for 4 servings), remaining stock concentrates, and a squeeze of lemon juice; cook until liquid has mostly reduced, 2-3 minutes. • Remove from heat; stir in 1 TBSP butter (2 TBSP butter for 4) and a pinch of lemon zest. Stir until butter melts. Season with salt and pepper to taste.

• Return pan with cauliflower grits to medium heat; stir in Monterey Jack, cream cheese, and 1 TBSP butter (2 TBSP for 4 servings) until melted and fully incorporated. Season generously with salt and pepper to taste. • Slice chicken crosswise. • Divide green beans and cauliflower grits between plates. Top cauliflower grits with blackened chicken. Drizzle pan sauce over chicken and serve.