Lemony Chicken & Zucchini Rice Bowls

• While rice cooks, wash and dry produce. • Quarter lemon. Trim and halve zucchini lengthwise; slice crosswise into 1⁄4-inch-thick half-moons. Halve, peel, and slice onion into 1⁄4-inch-thick wedges. Trim and thinly slice scallions, separating whites from greens. • In a small bowl, combine sour cream, 1⁄4 tsp garlic powder (you’ll use the rest in the next step), a squeeze of lemon juice, and a pinch of salt (for 4 servings, use 1⁄2 tsp garlic powder and a big squeeze of lemon juice). Add water 1 tsp at a time until mixture reaches drizzling consistency.

• Heat a drizzle of oil in a large pan over medium-high heat. Add zucchini, onion, salt, and pepper. Cook, stirring occasionally, until just beginning to soften, 2-3 minutes. • Open package of chicken* and drain off any excess liquid. • Add chicken, scallion whites, and remaining garlic powder to pan with veggies; cook, stirring occasionally, until chicken is browned and cooked through, 4-6 minutes. Taste and season with salt and pepper if desired.