One-Pan Lemon-Cumin Chicken & Olives

• Open package of chicken* and drain off any excess liquid. • Heat a drizzle of olive oil in a large pan over medium-high heat. Add chicken, half the herbes de Provence (all for 4 servings), salt, and pepper; cook, stirring occasionally, until chicken is browned, 3-5 minutes (it will finish cooking in Step 4). Transfer to a plate.

• Reduce heat under pan used for chicken to medium low. Add a drizzle of olive oil, scallion whites, garlic, and olives to pan. Cook, stirring occasionally, until scallions are slightly softened, 1-2 minutes. • Add lemon-cumin mixture to pan; cook, stirring occasionally, until sauce has thickened slightly, 2-3 minutes.

• Once sauce has thickened slightly, add 1 TBSP butter (2 TBSP for 4 servings). Transfer chicken to pan and cook, stirring, until butter has melted and chicken is fully cooked, 1-2 minutes more.

• Partially open grain blend package. Microwave until warmed through, 60-90 seconds. Transfer to a medium bowl; add a drizzle of olive oil. Stir to combine. • In a second small bowl, combine sour cream with water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.