• Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry produce. • Open package of chicken* and drain off any excess liquid. • In oven-ready tray, mix together chicken, rice, stock concentrates, Shawarma Spice Blend, garlic powder, 1 cup water, salt, and pepper until everything is thoroughly coated and combined. (For 4 servings, divide everything between two trays, using 1 cup water for each tray.)

• Break up 1 TBSP butter into pieces over chicken and rice mixture (TIP: Use a knife to cut butter into smaller pieces if you prefer!); cover tightly with foil. (For 4 servings, use 1 TBSP butter for each tray.) Bake on middle rack until chicken is cooked through and rice is tender, 40 minutes.

• Meanwhile, dice tomato into 1⁄2-inch pieces. Place in a small bowl; season with salt and pepper. • In a medium bowl (large bowl for 4 servings), toss mixed greens with as much dressing as you like. Season with salt and pepper.

• Once chicken and rice is done, carefully remove foil from oven-ready tray (watch out for steam!). Gently fluff chicken and rice with a fork. Taste and season with salt and pepper if desired. • Divide chicken and rice, tomato, and salad between plates in separate sections. Drizzle chicken and rice with remaining dressing and as much hot sauce as you like. Serve. Poultry is fully cooked when internal temperature reaches 165°.