Before starting, preheat the oven to 450˚F.Wash and dry all produce. Cut broccoli into bite-sized pieces.Halve zucchini lengthwise, then cut into 1/2-inch half-moons. Thinly slice mushrooms.Peel, then mince or grate garlic.

Add broccoli, zucchini, half the garlic and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets with a quarter of the garlic and 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat. Roast in the middle of the oven until tender, 12-14 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)

Heat a large non-stick pan over medium-high heat.While the pan heats, pat chicken dry with paper towels. Season with salt and pepper. When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken. (NOTE: Don't overcrowd the pan; cook chicken in 2 batches if needed.) Cook until golden, 1-2 min per side.Transfer chicken to a unlined baking sheet.Roast in the top of the oven until chicken is cooked through, 10-12 min.**

Reheat the same pan over medium-high. When hot, add 1 tbsp (2 tbsp) butter, then mushrooms. Cook, stirring occasionally, until softened, 5-6 min.

Reduce heat to medium-low, then add remaining garlic. Cook, stirring often, until fragrant, 30 sec.Add cream, broth concentrate and 1/3 cup (1/2 cup) water. Bring to a simmer. Cook, stirring often, until sauce thickens slightly, 2-4 min. Remove from the heat. Season with salt and pepper, to taste. Cover to keep warm.

Thinly slice chicken. Divide chicken, broccoli and zucchini between plates. Spoon mushroom sauce over top.