• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. • Toss green beans on a baking sheet with a drizzle of oil, salt, and pepper. • Roast on top rack until golden brown and tender, 10-12 minutes.

• Meanwhile, pat chicken* dry with paper towels; season all over with salt and pepper. • Heat a large drizzle of oil in a medium, preferably nonstick, pan (use a large nonstick pan for 4 servings) over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. • Turn off heat; transfer chicken to a cutting board. Wipe out pan.

• Return same pan to medium-high heat. Add chili sauce, miso sauce concentrate, ponzu, and 2 TBSP water (¼ cup for 4 servings). Bring to a simmer and cook until just thickened, 1 minute. • Turn off heat; stir in 1 TBSP butter (2 TBSP for 4) until melted. Season with salt and pepper.

• Massage rice in package to break up grains; partially open top. Insert 1 TBSP butter into package (for 4 servings, use 1 TBSP butter per package). Microwave for 90 seconds. Fluff with a fork and season with salt and pepper. • Divide rice between plates. Thinly slice chicken; place on top of rice. Pour sauce over chicken and serve with green beans on the side.