• Halve zucchini lengthwise, then cut into 1/2-inch half-moons.
• Peel, then cut carrot into 1/4-inch rounds.

• Peel, then cut potatoes into 1-inch pieces.
• Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
• Once boiling, reduce heat to medium. Simmer, uncovered, until fork-tender, 10-12 min.
• Drain and return potatoes to the same pot, off heat.
• Mash 2 tbsp (4 tbsp) butter and 3 tbsp (6 tbsp) milk into potatoes until creamy.
• Season with salt and pepper, to taste.

• Meanwhile, add carrots, zucchini and 1 tbsp (2 tbsp) oil to an unlined baking sheet. Season with half the garlic powder, salt and pepper, then toss to combine.
• Roast veggies in the middle of the oven, stirring halfway through, until tender-crisp, 18-20 min.

• Meanwhile, heat a large non-stick pan over medium-high heat.
• While the pan heats, pat chicken dry with paper towels. Carefully slice into the centre of each chicken breast, parallel to the cutting board, leaving 1/2-inch intact on the other end. Open up chicken like a book and season with salt, pepper and half the remaining garlic powder.
• When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear until golden-brown, 1-2 min per side.
• Remove from heat. Transfer chicken to a plate. (NOTE: Chicken will finish cooking in step 5.) 

• Add 1 tbsp (2 tbsp) butter to the same pan, then swirl until melted.
• Heat the pan over medium. Sprinkle in Gravy Spice Blend and remaining garlic powder, then whisk to combine, 30 sec.
• Gradually whisk in broth concentrate and 3/4 cup (1 1/2 cups) water until smooth. Bring to a simmer, whisking occasionally.
• Once simmering, add chicken and any juices from the plate. Cover and cook, flipping once, until chicken is cooked through, 6-8 min.**
• Season with salt and pepper, to taste.

• Thinly slice chicken.
• Divide chicken, mash and veggies between plates.
• Spoon gravy over top.
• Sprinkle crispy shallots over chicken.

If you've opted to get chicken breasts, carefully slice into the centre of each chicken breast, parallel to the cutting board, leaving 1/2-inch intact on the other end. Open up chicken like a book, then season and cook it in the same way the recipe instructs you to season and cook the chicken thighs.