• 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.

• To a parchment-lined baking sheet, add broccoli, zucchini, half the garlic and 1 tbsp oil. (NOTE: For 4 servings, 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 for 12-14 min, until tender. (NOTE: For 4 servings, roast in the middle and bottom of the oven, rotating sheets halfway through.)

• Heat a large non-stick pan over medium-high.
• 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 for 1-2 min per side, until golden.
• Transfer chicken to a unlined baking sheet.
• Roast in the top of the oven for 10-12 min, until chicken is cooked through.**

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

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

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

If you've opted to get chicken thighs, prep and cook in the same way the recipe instructs you to prep and cook chicken breasts.