• Wash and dry produce. • Remove and discard any large stems from kale; tear leaves into bite-size pieces if necessary. Quarter lemon.

• Open package of chicken and drain off any excess liquid. • Heat a drizzle of olive oil in a large pan (for 4 servings, use a large, high-sided pan or large pot) over medium-high heat. Add chicken in a single layer and season with salt and pepper. Cook, undisturbed, until beginning to brown, 2-3 minutes. • Add kale, stock concentrate, garlic powder, and 1⁄4 cup water (1⁄2 cup for 4). Cook, stirring, until kale begins to wilt, 1-3 minutes.

• Meanwhile, gently massage grain blend in package to separate grains; open package. • Once kale begins to wilt, add grain blend and a pinch of sugar (big pinch for 4 servings) to pan; cook, stirring, until grain blend is warmed through and chicken is cooked through, 1-2 minutes. • Squeeze juice from one lemon wedge (two wedges for 4) into pan. Stir to combine. Taste and season with more salt and pepper if desired.

• Divide chicken, kale, and grains between shallow bowls. Snip corner of romesco sauce package and drizzle over top. Sprinkle with feta. Serve with any remaining lemon wedges on the side. ***Shellfish is fully cooked when internal temperature reaches 145°.***