• To a medium pot, add vegetable stock powder, 1 1/4 cups (2 1/2 cups) water and 1 tbsp (2 tbsp) butter. Cover and bring to a boil over high heat.
• Once boiling, add rice, then reduce heat to low. Cover and cook for 12-14 min, until rice is tender and liquid is absorbed.
• Remove the pot from heat. Set aside, still covered.

• Zest, then juice half the lemon. Cut remaining lemon into wedges.
• Cut tomato into 1/4-inch pieces.

• Heat a large non-stick pan over medium-high heat.
• While the pan heats, pat chicken dry with paper towels. Season with half the Dill-Garlic Spice Blend, salt and pepper.
• When hot, add 1 tbsp (2 tbsp) oil, then chicken. Reduce heat to medium. Cover with a lid and cook for 6-7 min per side, flipping halfway, until golden and cooked through.**

• Meanwhile, to a medium bowl, add sour cream, lemon zest, half the feta, remaining Dill-Garlic Spice Blend and 1/4 tsp (1/2 tsp) sugar. Season with salt and pepper, then stir to combine.
• To a large bowl, add 2 tsp (4 tsp) lemon juice, 1/2 tbsp (1 tbsp) oil and 1/8 tsp (1/4 tsp) sugar. Season with salt and pepper, then stir to combine. 
• Add tomato and spring mix to the bowl with lemon dressing. Toss to coat.

• Fluff rice with a fork.
• Divide rice, chicken and salad between plates.
• Dollop feta-dill sauce over chicken.
• Sprinkle remaining feta over salad.
• Squeeze a lemon wedge over top, if you like.

If you've opted to get chicken breasts, season in the same way the recipe instructs you to season chicken thighs. Increase pan-frying time to 6-7 min per side.**