• Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry produce. • Pat chicken* dry with paper towels and season all over with salt and pepper. Place in 1 aluminum tray (divide chicken between 2 trays for 4 servings). Top chicken with sweet soy glaze. • Roast on middle rack until cooked through, 15-20 minutes.

• Meanwhile, cut broccoli florets into bite-size pieces if necessary. • Pour 1 TBSP water into remaining tray. Add broccoli and drizzle with olive oil; season with salt and pepper. (For 4 servings, divide broccoli between 2 remaining trays.) • Sprinkle broccoli with half the sesame seeds (save the rest for serving). Cover tray with foil. Roast on middle rack until tender, 15-18 minutes. TIP: If you like your broccoli a bit browned and crispy at the edges, remove foil from tray in the last 2-3 minutes of cooking.

• Meanwhile, using your hands, massage rice in package to break up grains. Partially open package; place 1 TBSP butter inside. (For 4 servings, use 1 TBSP butter per package of rice.) • Microwave according to package directions. Carefully open package fully; season rice with salt and pepper. Transfer to a medium bowl and stir until butter and seasonings are fully incorporated.

• Divide rice between plates and top with chicken and glaze. Sprinkle with a pinch of remaining sesame seeds and chili flakes to taste. Serve with broccoli on the side.