• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Pick and finely chop fronds from dill.

• In a large bowl, whisk together tomato paste, garlic powder, smoked paprika, stock concentrates, 1½ cups water, ½ tsp sugar, salt, and pepper(3 cups water and 1 tsp sugar for 4 servings). • In oven-ready tray, combine orzo and paprika tomato sauce (for 4, evenly divide orzo and sauce between two trays). • Pat chicken* dry with paper towels and drizzle with olive oil; season all over with half the Fry Seasoning (all for 4), salt, and pepper. Nestle chicken into orzo mixture (for 4, divide chicken between two trays). Tightly cover with foil. • Roast on top rack (be sure your oven has preheated!) until chicken is cooked through and orzo is tender, 30-35 minutes. (For 4, bake two trays side by side on top rack.) TIP: You’ll have a lot of liquid in that tray! Be careful when transferring to the oven.

• While chicken cooks, in a small bowl, combine sour cream, half the dill, a pinch of salt, and pepper; set aside until ready to serve. • In a second large bowl, whisk together mustard, remaining dill, 1 TBSP olive oil (2 TBSP for 4 servings), salt, and pepper. Add mixed greens; toss to coat.

• Divide chicken and orzo between plates and dollop with dill sour cream. Serve with mixed greens on the side. ***Poultry is fully cooked when internal temperature reaches 165°.***