Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. 

In a small pot, combine rice, 1¼ cups water (2¼ 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, 15-20 minutes. 

Keep covered off heat until ready to serve.

While rice cooks, halve, core, and thinly slice bell pepper into strips. Trim green beans if neccessary. Quarter lime. Roughly chop cilantro. TIP: If you added any other items to your meal (apps, sides, and/or dessert), you can get started on them now!

Toss bell pepper on one side of a baking sheet with a large drizzle of oil, salt, and pepper. Toss green beans on empty side with a drizzle of oil, salt, and pepper. 

Roast on top rack until veggies are tender, 12-15 minutes.

While veggies roast, open package of chicken* and drain off any excess liquid. 

Heat a drizzle of oil in a medium pot over medium-high heat. Add chicken and a big pinch of salt. Cook, stirring occasionally, until chicken is lightly browned, 3-4 minutes (it’ll finish cooking in the next step). 

Add half the curry powder (all for 4 servings). Cook, stirring constantly, until fragrant, 1 minute.

Stir coconut milk into pot with chicken. (TIP: Thoroughly shake coconut milk in container before opening.) Stir in chili sauce, stock concentrate, 1 tsp sugar (2 tsp for 4 servings), and juice from half the lime. Bring to a simmer, then reduce heat to medium low.

Cook, stirring occasionally, until sauce has thickened and chicken is cooked through, 4-6 minutes. Taste and season with salt and more lime juice if desired. TIP: If sauce seems too thick, stir in a splash of water.

Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings). 

Divide rice and coconut curry chicken between shallow bowls in separate sections. Top with your choice of roasted veggies and garnish with cilantro. Serve with any remaining lime wedges on the side. (Don't forget to serve with any extra items you may have ordered to build out your meal!)