In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.

Keep covered off heat until ready to serve.

While rice cooks, wash and dry produce.

Trim green beans if necessary. Trim and thinly slice scallions, separating whites from greens. Zest and quarter lemon.

In a medium microwave-safe bowl, combine green beans, garlic powder, and a splash of water; cover with plastic wrap. Microwave until tender, 1-2 minutes. TIP: No microwave? No problem! Steam beans in a small pot with a splash of water until just tender, 5-7 minutes.

Carefully drain any excess water.

While green beans cook, pat chicken* dry with paper towels; season all over with salt and pepper.

Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. TIP: Lower heat and cover if chicken starts to brown too quickly.

Reduce heat to medium low. Stir green beans, scallion whites, stock concentrate, ⅓ cup water, and 1 TBSP butter into pan with chicken (use ½ cup water and 2 TBSP butter for 4 servings). Cook, stirring, until butter melts and chicken is thoroughly coated, 1-2 minutes. TIP: If you like a brothier sauce, add splashes of water. 

Remove from heat; stir in juice from half the lemon. Taste and season with salt and pepper if desired.

Fluff rice with a fork. Season with salt and pepper if desired.

Transfer chicken to a cutting board; thinly slice crosswise.

Divide rice and green beans with broth between shallow bowls in separate sections. Top green beans with chicken. Sprinkle with scallion greens, almonds, and as much lemon zest as you like. Serve with remaining lemon wedges on the side.