Sour Cream ‘N’ Onion Chicken

• Meanwhile, heat a drizzle of oil in a large, preferably nonstick, pan over medium heat. Add onion; cook, stirring occasionally, until browned and softened, 8-10 minutes. TIP: Add a splash of water if onion begins to brown too quickly. • Add ¼ tsp sugar (½ tsp for 4 servings) and a splash of water; cook until caramelized, 2-3 minutes more. Season with salt and pepper. • Transfer to a small bowl. Wipe out pan.

• Meanwhile, toss zucchini on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack until tender and browned, 14-16 minutes. • In a medium microwave-safe bowl, combine broccoli rice, half the garlic powder, and 1 tsp salt (use a large bowl and 2 tsp salt for 4 servings). Tightly cover with plastic wrap and poke a few holes in wrap. Microwave until broccoli rice is soft, 5 minutes. Remove from microwave (the bowl will be hot!) and set aside.

• While zucchini roasts, pat chicken* dry with paper towels. Season all over with salt and pepper. • Heat a drizzle of oil in pan used for onion over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. • Transfer chicken to a cutting board to rest.

• Return same pan to medium-high heat. Stir in ¼ cup water (1⁄3 cup for 4 servings), remaining stock concentrates, and remaining garlic powder. Cook, stirring, until thickened, 2-3 minutes. • Reduce heat to low. Stir in caramelized onion, sour cream, and 1 TBSP butter (2 TBSP for 4). Season with salt and pepper. TIP: Like a sweeter sauce? Add another pinch of sugar.