Wash and dry produce.

Zest and quarter lemon. Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate garlic. Roughly chop olives.

In a small bowl, combine stock concentrate, cumin, half the lemon zest, ½ cup water, ½ tsp sugar, and juice from half the lemon (¾ cup water and 1 tsp sugar for 4 servings). Set aside until ready to use in Step 3.

Open package of chicken* and drain off any excess liquid.

Heat a drizzle of olive oil in a large pan over medium-high heat. Add chicken, half the herbes de Provence (all for 4 servings), salt, and pepper; cook, stirring occasionally, until chicken is browned, 3-5 minutes (it will finish cooking in Step 4). Transfer to a plate.

Reduce heat under pan used for chicken to medium low. Add a drizzle of olive oil, scallion whites, garlic, and olives to pan. Cook, stirring occasionally, until scallions are slightly softened, 1-2 minutes.

Add lemon-cumin mixture to pan; cook, stirring occasionally, until sauce has thickened slightly, 2-3 minutes.

Once sauce has thickened slightly, add 1 TBSP butter (2 TBSP for 4 servings). Transfer chicken to pan and cook, stirring, until butter has melted and chicken is fully cooked, 1-2 minutes more.

Partially open grain blend package. Microwave until warmed through, 60-90 seconds. Transfer to a medium bowl; add a drizzle of olive oil. Stir to combine.

In a second small bowl, combine sour cream with water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

Divide grain blend between shallow bowls. Top with chicken and sauce. Drizzle with sour cream. Garnish with scallion greens and remaining lemon zest. Serve with remaining lemon wedges on the side.