• Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry produce. • Roughly chop olives. Zest and quarter lemon. Pick parsley leaves from stems; roughly chop leaves.

• In oven-ready tray, mix together olives, raisins, garlic powder, vinegar, a large drizzle of olive oil, juice from one lemon wedge, salt, and pepper until thoroughly combined. (For 4 servings, divide ingredients between two trays, using a large drizzle of olive oil and juice from one lemon wedge for each tray.) • Pat chicken* dry with paper towels and season all over with half the oregano (all for 4), salt, and pepper. Place chicken over sauce mixture in tray. (For 4, divide chicken between trays.) • Sprinkle tops of chicken with brown sugar. Bake on middle rack (be sure your oven has preheated!) until chicken is cooked through, 20-25 minutes. (For 4, bake two trays side by side on middle rack.)

• When chicken has 5 minutes left, massage grain blend in package to break up grains; partially open package. Microwave until warmed through, 60-90 seconds. • Transfer to a medium bowl; stir in stock concentrate, half the lemon zest, and 1 TBSP butter (2 TBSP for 4 servings). Stir to combine. Taste and season with salt and pepper.

• Sprinkle chicken with parsley and remaining lemon zest.  • Divide chicken and grains between plates; serve with remaining lemon wedges on the side. ***Poultry is fully cooked when internal temperature reaches 165°.***