• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. In a large pot, bring 5 cups water (8 cups for 4) to a boil. Wash and dry produce. • Zest and quarter lemon. Cut broccoli into bite-size pieces if necessary. Halve, peel, and mince onion. Mince chives. • In a small bowl, combine panko, half the Ranch Spice, a drizzle of oil, and as much lemon zest as you like. TIP: Love ranch? Feel free to add more Ranch Spice!

• Heat a large, dry pan over medium-high heat. Add bacon*; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. • Turn off heat; transfer to a paper-towel-lined plate. Reserve 1 TBSP of bacon fat (2 TBSP for 4 servings) in a second small bowl. Wipe out pan. Once cool enough to handle, roughly chop.

• Pat chicken* dry with paper towels and season all over with salt and pepper. Evenly spread a thin layer of sour cream onto tops of chicken; mound with panko mixture, pressing to adhere (no need to coat the undersides).

• Toss broccoli on one side of a lightly oiled baking sheet with a drizzle of oil, salt, and pepper. (For 4 servings, spread broccoli out across entire sheet.) TIP: For easier cleanup, line sheet with foil first! • Place chicken on empty side of sheet and drizzle with olive oil. Roast on top rack until broccoli is browned and chicken is cooked through, 14-16 minutes. (For 4, add chicken to a separate sheet; roast broccoli on top rack and chicken on middle rack, swapping positions halfway through.)

Meanwhile, heat pan used for bacon over medium-high heat. Add reserved bacon fat and 2 TBSP butter (4 TBSP for 4 servings); stir until melted and combined. Add onion; cook, stirring, until onion is slightly softened, 2-3 minutes. • Add rice, stock concentrates, and 1 cup boiling water. Cook, stirring, until liquid has mostly absorbed. Repeat with remaining water––adding 1⁄2 cup at a time and stirring until liquid has absorbed–– until rice is al dente and mixture is creamy, 20-25 minutes. Remove from heat. TIP: Depending on the size of your pan, you may need a little more or a little less water. • Add cream cheese, half the chives, half the bacon, and juice from one lemon wedge (two wedges for 4) to pan with risotto; stir to combine. Taste and season with salt and pepper if desired.

• Once broccoli and chicken have finished roasting, remove from oven. Transfer chicken to a cutting board to rest for at least 3 minutes. • Sprinkle broccoli with cheddar and gently toss (be careful—the baking sheet will be hot!) until slightly melted. TIP: If risotto is still cooking, tent broccoli with foil to keep warm until ready to serve.

• Divide risotto between shallow bowls. Top with chicken and broccoli in separate sections. Garnish with remaining bacon and remaining chives. Serve. Poultry is fully cooked when internal temperature reaches 165°. Pork is fully cooked when internal temperature reaches 145°.