• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. • In a small pot, combine rice, 3⁄4 cup water (11⁄2 cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.

• While rice cooks, trim and halve zucchini lengthwise; cut crosswise into 1⁄2-inch-thick half-moons. Drain corn; pat dry with paper towels. • Toss zucchini on a baking sheet with a large drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 14-16 minutes. • In a small bowl, combine BBQ sauce and mayonnaise. Add water 1 tsp at a time until mixture reaches a drizzling consistency.

• Open package of chicken* and drain off any excess liquid. • Heat a large drizzle of oil in a large pan over medium-high heat. Add chicken and corn in a single layer; season with Ranch Spice. Cook, stirring occasionally, until chicken is cooked through and corn is browned, 4-6 minutes. TIP: If corn begins to pop, cover pan.

• Fluff rice with a fork. • Divide rice and zucchini between shallow bowls in separate sections. Top rice with chicken and corn; drizzle with as much sauce as you like. Serve with any remaining sauce on the side. Chicken is fully cooked when internal temperature reaches 165°.