• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. • Peel and mince or grate garlic. Cut broccoli florets into bite-size pieces if necessary. Zest and quarter lemon.

• Heat a drizzle of oil in a small pot over medium-high heat. Add garlic and cook, stirring frequently, until fragrant, 30-60 seconds. • Stir in barley, stock concentrate, 21/2 cups water (4 cups for 4 servings), 1/4 tsp Italian Seasoning (1/2 tsp for 4), and a pinch of salt. (You’ll use more Italian Seasoning later.) • Bring to a boil, then cover and reduce to a low simmer. Cook until barley is tender and liquid has absorbed, 25-30 minutes. (TIP: If you end up with any excess liquid, simply pour it out. Alternatively, if liquid has evaporated before barley is done, add a splash of water.) Keep covered off heat until ready to serve. Swap in brown rice for barley; use 13/4 cups water (31/2 cups for 4). Cook for 20-25 minutes. (Save barley for another use.)

• Meanwhile, 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.

• In a small bowl, combine yogurt, a squeeze of lemon juice (big squeeze for 4 servings), and a pinch of lemon zest. Add water 1 tsp at a time until mixture reaches a drizzling consistency. TIP: If you prefer a less citrusy flavor, use less lemon juice and zest. • Season with a pinch of pepper.

• Pat chicken* dry with paper towels; cut into bite-size pieces if necessary. Season with 1 tsp Italian Seasoning (2 tsp for 4 servings), salt, and pepper. (Be sure to measure the Italian Seasoning—we sent more.) • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken in a single layer; cook, stirring occasionally, until browned and cooked through, 4-6 minutes.

• Stir chicken into pot with barley. • Divide chicken and barley between bowls; top with broccoli. Spoon yogurt sauce over everything and serve with remaining lemon wedges on the side. Chicken is fully cooked when internal temperature reaches 165°.