• In a small pot, combine rice, stock concentrate, 3⁄4 cup water, 1⁄4 tsp turmeric, and a pinch of salt (1 1⁄2 cups water and 1⁄2 tsp turmeric for 4 servings). (Be sure to measure the turmeric—we sent more!) Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.

• Meanwhile, wash and dry produce. • Trim and finely dice cucumber. Quarter lemon. Pick and roughly chop fronds from dill.

• In a small bowl (medium bowl for 4 servings), combine cucumber, sour cream, yogurt, half the garlic powder (you’ll use the rest in the next step), juice from one lemon wedge, and a pinch of dill (juice from two lemon wedges and a large pinch of dill for 4). Season with salt and pepper.

• Open package of chicken* and drain off any excess liquid. TIP: For seamless timing, start chicken when rice has 10 minutes remaining! • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken in a single layer; season with oregano, remaining garlic powder, salt, and pepper. Cook, stirring occasionally, until browned and cooked through, 4-6 minutes.

• Wrap pitas in damp paper towels; microwave until warm and pliable, 30-40 seconds. • Cut into quarters.

• Fluff rice with a fork. • Divide rice, chicken, and pitas between shallow bowls in separate sections. Serve with tzatziki and remaining lemon wedges on the side. Chicken is fully cooked when internal temperature reaches 165°.