• Before starting, wash and dry all produce.
• 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.
• Meanwhile, using a strainer, rinse rice until water runs clear.
• To the boiling water, stir in rice and reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed.
• Remove from heat. Set aside, still covered.

• While rice cooks, 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.
• 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 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. (NOTE: This is your feta-dill sauce.)
• 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. (NOTE: This is your dressing.)
• To the bowl with lemon dressing, add tomato and spring mix. Toss to coat.

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

If you've opted to get organic 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.**