Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.

Peel sweet potato if desired, and slice into ½-inch-thick rounds. Trim and halve zucchini lengthwise; thinly slice crosswise into half-moons. Core, deseed, and dice bell pepper into ½-inch pieces. Halve, peel, and cut onion into ½-inch-thick wedges. Quarter lemon.

Toss sweet potato, zucchini, bell pepper, and onion on a baking sheet with a drizzle of oil, salt, and pepper. (For 4 servings, divide between two sheets.) 

Roast on top rack (top and middle racks for 4), tossing halfway through, until browned and tender, 20-25 minutes. 

Meanwhile, in a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil; cover and reduce heat to low. Cook until rice is tender, 15-18 minutes.

Keep covered off heat until ready to serve.

While rice cooks, in a small bowl, combine sour cream, half the Savory Paprika Blend (you’ll use the rest in the next step), and a squeeze of lemon juice.

Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

Pat chicken* dry with paper towels; season all over with remaining Savory Paprika Blend, salt, and pepper.

Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 4-6 minutes per side. (Lower heat if chicken browns too quickly.)

Divide rice, roasted veggies, and chicken between bowls. Drizzle with crema. Serve with remaining lemon wedges on the side.