• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens. Cut broccoli florets into bite-size pieces if necessary. • In a small bowl, combine panko, garlic powder, a drizzle of oil (large drizzle for 4), salt, and pepper. • In a separate small bowl, combine ponzu, chili sauce, and half the mayonnaise (you’ll use the rest later).

• Melt 1 TBSP butter (2 TBSP for 4 servings) in a small pot over medium-high heat. Add scallion whites; cook until slightly softened, 1 minute. • Stir in rice, 3⁄4 cup water (1 1⁄2 cups for 4), and a big 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. **After cooking scallion whites, add cauliflower rice (no need to drain), a big pinch of salt, and pepper. Cook, stirring occasionally, until tender and any excess liquid has absorbed, 6-8 minutes. (Save jasmine rice for another use.)**

• While rice cooks, pat chicken* dry with paper towels; season all over with salt and pepper. • Place chicken on one side of a baking sheet (for 4 servings, spread out across entire sheet). Spread remaining mayonnaise onto tops of chicken, then mound with panko mixture, pressing firmly to adhere (no need to coat the undersides). • Toss broccoli on empty side of same sheet with a drizzle of oil, salt, and pepper. (For 4, use a second sheet; roast chicken on top rack and broccoli on middle rack.) • Roast on top rack until chicken is browned and cooked through and broccoli is tender, 15-18 minutes. TIP: If broccoli finishes first, remove from sheet and continue roasting chicken.

• Fluff rice with a fork; season with salt and pepper. • Divide rice, broccoli, and chicken between plates. Drizzle chicken with ponzu chili mayo. Sprinkle everything with scallion greens. Serve.