Tunisian-Spiced Chicken & Lentil Skillet

• Pat chicken* dry with paper towels. Season all over with 1 tsp Tunisian Spice Blend (2 tsp for 4 servings), salt, and pepper. (You'll use the rest of the Tunisian Spice Blend later.) • Heat a drizzle of oil in a medium, preferably nonstick, pan (large pan for 4) over medium-high heat. Add chicken and cook until golden brown and cooked through, 4-5 minutes per side. Transfer chicken to a cutting board. • Reduce heat under pan to medium. Add a drizzle of oil, onion, and carrots; season with salt and pepper. Cook, stirring occasionally, until veggies are slightly softened, 2-3 minutes.

• Add ginger, garlic powder, remaining Tunisian Spice Blend, and 1 TBSP tomato paste (2 TBSP for 4 servings) to pan; cook, stirring, until fragrant, 30-60 seconds. • Stir in 1 cup water (2 cups for 4), stock concentrate, lentils, and half the cilantro (scrape up any browned bits from the bottom of the pan while you stir!). Bring to a simmer and cook, stirring occasionally, until carrots are tender, 6-8 minutes more. Taste and season with salt. • While lentil mixture cooks, in a small bowl, combine sour cream, lemon zest, juice from lemon, and a pinch of salt.