• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Dice potatoes into 1/2-inch pieces. Trim, peel, and cut carrots on a diagonal into 1/2-inch-thick pieces. Halve, peel, and cut onion into 1/2-inch-thick wedges. Peel and mince or grate garlic. • Toss potatoes, carrots, onion, and garlic on a baking sheet with a drizzle of oil, salt, and pepper. (For 4, divide between two baking sheets; roast on top and middle racks.) Roast on top rack until veggies are browned and tender, 20-25 minutes.

• Meanwhile, in a small pot, combine rice, 11/4 cups water (21/4 cups for 4 servings), and a pinch of salt. Bring to a boil; cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve. Swap in cauliflower rice for jasmine rice. Heat a drizzle of oil in a small pot over medium-high heat. Add cauliflower rice (no need to drain), and a large pinch of salt and pepper. Cook, stirring occasionally, until tender and any excess liquid has absorbed, 6-8 minutes. Turn off heat; stir in 1 TBSP butter (2 TBSP for 4 servings) until melted. (Save jasmine rice for another use.)

• In a small bowl, combine plum jam and mustard. Set aside. • Pat chicken* dry with paper towels. Place between two large pieces of plastic wrap and pound with a mallet or rolling pin until chicken is about 1/2 inch thick. Season all over with thyme, salt, and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 3-5 minutes per side. Turn off heat. • Spoon plum mustard glaze over chicken in pan.

• Divide rice between shallow bowls. Top with glazed chicken and roasted veggies in separate sections. Serve. Chicken is fully cooked when internal temperature reaches 165°.