• Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry produce. • Open package of chicken* and drain off any excess liquid. • In oven-ready tray, mix together chicken, rice, stock concentrates, Shawarma Spice Blend, garlic powder, 1 cup water, salt, and pepper until everything is thoroughly coated and combined. (For 4 servings, divide everything between two trays, using 1 cup water for each tray.)

• Break up 1 TBSP butter into pieces over chicken and rice mixture (use a knife to cut butter into smaller pieces if you prefer!); cover tightly with foil. (For 4 servings, use 1 TBSP butter for each tray.) • Bake on middle rack until chicken is cooked through and rice is tender, 40 minutes. (For 4, bake two trays side by side on middle rack.)

• Meanwhile, dice tomato into 1⁄2-inch pieces. Place in a small bowl; season with salt and pepper. • In a medium bowl (large bowl for 4 servings), toss mixed greens with as much dressing as you like. Season with salt and pepper.

• Once chicken and rice is done, carefully remove foil from oven-ready tray (watch out for steam!). Gently fluff chicken and rice with a fork. Taste and season with salt and pepper if desired. • Divide chicken and rice, tomato, and salad between plates in separate sections. Drizzle chicken and rice with any remaining dressing and as much hot sauce as you like. Serve. ***Poultry is fully cooked when internal temperature reaches 165°.***