• To a medium pot, add vegetable stock powder, 1 cup (2 cups) water and 1 tbsp (2 tbsp) butter. Cover and bring to a boil over high.
• Meanwhile, using a strainer, rinse rice until water runs clear.
• Once boiling, add rice, then reduce heat to low. Cover and cook for 12-14 min, until rice is tender and liquid is absorbed.
• Remove the pot from heat. Set aside, still covered.

• Zest, then juice half the lemon. Cut remaining lemon into wedges.
• Cut tomato into 1/4-inch pieces.

• Heat a large non-stick pan over medium-high heat.
• While the pan heats, pat chicken dry with paper towels. Season with half the Dill-Garlic Spice Blend, salt and pepper.
• When hot, add 1 tbsp (2 tbsp) oil, then chicken. Reduce heat to medium. Cover with a lid and cook for 3-4 min per side, flipping halfway, until golden and cooked through.** (NOTE: Don't crowd the pan; cook in batches, if necessary.)

• Meanwhile, to a medium bowl, add sour cream, lemon zest, half the feta, remaining Dill-Garlic Spice Blend and 1/4 tsp (1/2 tsp) sugar. Season with salt and pepper, then stir to combine.
• To a large bowl, add 2 tsp (4 tsp) lemon juice, 1/2 tbsp (1 tbsp) oil and 1/8 tsp (1/4 tsp) sugar. Season with salt and pepper, then stir to combine. 
• Add tomato and spring mix to the bowl with lemon dressing. Toss to coat.

• Fluff rice with a fork.
• Divide rice, chicken and salad between plates.
• Dollop feta-dill sauce over chicken.
• Sprinkle remaining feta over salad.
• Squeeze a lemon wedge over top, if you like.

If you've opted for double chicken, prep and cook in the same way the recipe instructs you to cook the regular portion of chicken. Don't crowd the pan; work in batches if needed.