• Adjust racks to middle and top positions 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 halve zucchini lengthwise; cut crosswise into ½-inch-thick half-moons. Trim and thinly slice scallions, separating whites from greens. Quarter lemon.

• Toss carrots on a baking sheet with a drizzle of oil, salt, and pepper. • Roast on middle rack, tossing halfway through, until lightly browned and tender, 20-25 minutes.

• Meanwhile, pat chicken* dry with paper towels; season all over with half the paprika, a pinch of chili powder, salt, and pepper. (You’ll use the rest of the paprika later. Save the remaining chili powder for another use.) • Heat a drizzle of oil in a large pan over high heat. Add chicken and sear until golden brown, 2 minutes per side (you’ll finish cooking the chicken in the next step). • Turn off heat; transfer chicken to one side of a second baking sheet. Wipe out pan and let cool slightly.

• Add zucchini to opposite side of baking sheet from chicken and toss with a drizzle of oil, salt, and pepper. • Roast on top rack until chicken is cooked through and zucchini is lightly browned and tender, 10-12 minutes. Transfer chicken to a cutting board.

• While everything roasts, heat a drizzle of oil in pan used for chicken over medium heat. Add scallion whites; cook, stirring occasionally, until softened, 2-4 minutes. • Add beans and their liquid, stock concentrate, remaining paprika, and ¼ cup water (1/3 cup for 4 servings); season with salt and pepper. • Cook, stirring, until slightly thickened, 1-2 minutes. Keep covered off heat until ready to serve. TIP: If beans seem too thick, stir in a splash of water.

• In a small bowl, combine yogurt and juice from one lemon wedge (two wedges for 4 servings). Add water 1 tsp at a time until mixture reaches a drizzling consistency.

• Stir roasted veggies into pan with beans. • Slice chicken crosswise. • Divide beans and veggies between shallow bowls; top with chicken. Drizzle with yogurt sauce and garnish with scallion greens. Serve with remaining lemon wedges on the side. ***Chicken is fully cooked when internal temperature reaches 165°.***