• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Trim and thinly slice scallions, separating whites from greens. Strip 1 tsp thyme leaves (2 tsp for 4 servings) from stems; finely chop leaves. Zest and quarter lemon. **Trim and discard woody bottom ends from asparagus. (Save carrots for another use.)**

• Toss carrots on a baking sheet with a drizzle of olive oil, salt, and pepper. • Roast on top rack until golden brown and tender, 20-25 minutes. **Swap in asparagus for carrots; roast until lightly browned and tender, 10-12 minutes.**

• Meanwhile, heat a drizzle of oil in a small pot over medium-high heat. Add scallion whites; cook, stirring occasionally, until just softened, 1 minute. • Stir in rice, ¾ cup water (1½ cups for 4), and a 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.

• While rice cooks, pat chicken* dry with paper towels and season all over with paprika, salt, and pepper. • Heat a drizzle of olive oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. TIP: If chicken begins to brown too quickly, lower the heat. • Turn off heat; transfer to a plate. Wipe out pan.

• Melt 1 TBSP butter in same pan over medium heat. Add chopped thyme; cook until fragrant, 30 seconds. • Stir in stock concentrate and ¼ cup water (1⁄3 cup for 4 servings). Bring to a simmer, then immediately turn off heat. • Stir in sour cream and a squeeze of lemon juice. Season with pepper.

• Fluff rice with a fork; stir in lemon zest and pistachios. Season with salt and pepper. • Divide rice, carrots, and chicken between plates. Top chicken with sauce and sprinkle with scallion greens. Serve with remaining lemon wedges on the side. ***Chicken is fully cooked when internal temperature reaches 165°.***