• Before starting, preheat the oven to 425˚F. 
• Wash and dry all produce.
• Halve zucchini lengthwise, then cut into 1/2-inch half-moons.
• Peel, then cut carrot into 1/4-inch rounds.

• Remove any brown spots from potatoes, then peel and cut into 1-inch pieces. 
• To a large pot, add potatoes, 2 tsp salt and enough water to cover by approx. 1 inch (use same for 4 servings). Cover and bring to a boil over high. 
• Once boiling, reduce heat to medium. Simmer uncovered for 10-12 min, until fork-tender.
• 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.

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

• Meanwhile, heat a large non-stick pan over medium-high.
• While the pan heats, pat chicken dry with paper towels. Season with salt, pepper and remaining garlic powder.
• When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear for 2-3 min per side, until golden.
• 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, 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 for 6-8 min, flipping once, until chicken is cooked through.** 
• Season with salt and pepper.

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

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