Before starting, preheat the oven to 450°F . Wash and dry all produce. In Step 4, use this to determine what garlic level you prefer (dbl for 4ppl): 1/4 tsp mild, 1/2 tsp medium and 1 tsp extra! Cut potatoes into 1-inch pieces. Toss potatoes with 1 tbsp oil (dbl for 4ppl) on a baking sheet. Season with salt and pepper. Roast in the top of the oven, until golden-brown, 25-28 min.

While potatoes roast, zest, then juice half the lemon. (NOTE: Juice whole lemon for 4ppl.) Cut any remaining lemon into wedges. Roughly chop parsley. Cut tomato into 1/4-inch pieces. Cut 1 cucumber in half lengthwise, then into 1/4-inch thick half-moons. Coarsely grate remaining cucumber directly into a medium bowl. Sprinkle over salt and set aside. Peel, then mince or grate garlic.

Pat chicken dry with paper towels, then sprinkle with lemon-pepper seasoning. Season with salt. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4ppl), then chicken. Sear, until golden, 2-3 min per side. Remove pan from heat. Transfer chicken to another baking sheet. Bake in the middle of the oven, until cooked through, 12-14 min.\*\*

While chicken bakes, whisk together vinegar, 1/4 tsp sugar and 1 1/2 tbsp oil (dbl both for 4ppl) in a large bowl. Season with salt and pepper. Add chopped cucumber, tomato and half the parsley. Toss together. Drain grated cucumber, then firmly squeeze out excess water. Return to the bowl, then stir in yogurt, lemon juice, remaining parsley, 1/4 tsp sugar (dbl for 4ppl) and 1/4 tsp garlic ( Refer to Garlic Guide). Season with salt and pepper.

Whisk together lemon zest, half the broth concentrate and 1/2 tbsp oil (dbl both for 4ppl) in another large bowl. Add roasted potatoes and toss to coat.

Slice chicken. Divide chicken, potatoes and salad between plates. Serve with tzatziki and squeeze over a lemon wedge, if desired.