• Wash and dry produce. • Halve, peel, and thinly slice onion; mince a few slices until you have 1 TBSP (2 TBSP for 4 servings). Dice tomato into 1⁄2-inch pieces. Pick dill fronds from stems; roughly chop. Zest and quarter lemon.

• Melt 1 TBSP butter (2 TBSP for 4 servings) in a small pot over medium- high heat. Add minced onion; cook, stirring, until fragrant, 30 seconds. Stir in rice, stock concentrate, 11⁄4 cups water (21⁄4 cups for 4), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-20 minutes. • Keep covered off heat until ready to use. Swap in brown rice for white rice. Use 13⁄4 cups water (31⁄2 cups for 4 servings) and a big pinch of salt. Cook until tender, 20-25 minutes. (Save white rice for another use.)

• In a small bowl, combine tomato with as much dill as you like; season with salt and pepper. Set aside, stirring occasionally, until ready to serve. • In a separate small bowl, combine sour cream, mayonnaise, half the garlic powder (you'll use the rest later), and a squeeze of lemon juice. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

• Heat a large drizzle of olive oil in a large pan over medium-high heat. Add sliced onion and cook, stirring occasionally, until just beginning to soften, 1-2 minutes. • Open package of chicken* and drain off any excess liquid. • Add chicken, onion powder, half the oregano (all for 4 servings), remaining garlic powder, salt, and pepper. Cook, stirring occasionally and lowering heat if browning too quickly, until browned and cooked through, 4-6 minutes.

• Fluff rice with a fork; stir in as much lemon zest as you like. Taste and season with salt and pepper if desired.

• Divide rice between bowls. Top with chicken and tomato-dill relish in separate sections. Drizzle chicken with white sauce and serve with remaining lemon wedges on the side. Chicken is fully cooked when internal temperature reaches 165°.