• Adjust rack to top position and preheat oven to 425 degrees. • Open package of chicken* and drain off any excess liquid. In oven-ready tray, combine chicken, orzo, beans and their liquid, stock concentrates, oregano, garlic powder, cream cheese, and 1⁄4 cup water (for 4 servings, divide between two trays, using 1⁄4 cup water for each tray). Drizzle mixture with olive oil.

• Cover chicken orzo bake with foil and bake on top rack until chicken is fully cooked and bake is bubbling, 30-35 minutes (for 4 servings, place two trays side by side on top rack).

• Meanwhile, crush pistachios in their package. In a small bowl, combine green goddess dressing, 1 TBSP olive oil, and 1 TBSP water (2 TBSP olive oil and 2 TBSP water for 4 servings). Taste and season with a pinch of salt.

• Carefully remove foil from chicken orzo bake (watch out for steam!); stir. Taste and season with salt and pepper. • Top with feta and crushed pistachios. Drizzle with green goddess sauce. Divide between plates or shallow bowls; serve with chili flakes on the side.