• Before starting, preheat the oven to 425°F.
• Wash and dry all produce.
• Remove any brown spots from potatoes, then cut potatoes into 1/2-inch cubes.
• Peel, then cut onion into 1/2-inch pieces.
• To an unlined baking sheet, add potatoes, onions, Zesty Garlic Blend and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat. 
• Roast in the middle of the oven for 22-25 min, flipping halfway through, until tender and golden.

• Meanwhile, pat chicken dry with paper towels.
• Sprinkle with Lemon-Pepper Seasoning and season with salt.
• Heat a large non-stick pan over medium.
• When hot, add 1/2 tbsp (1 tbsp) oil, then chicken (NOTE: Don't crowd the pan; cook chicken in batches, if needed.)
• Sear for 2-3 min per side until golden. 
• Transfer chicken to another unlined baking sheet.
• Bake for 12-14 min, in the top of the oven until cooked through.**

• Meanwhile, zest, then juice half the lemon (whole lemon for 4 servings). Cut any remaining lemon into wedges.
• Cut tomato into 1/4-inch pieces.
• Peel, then mince or grate garlic.

• In a medium bowl, whisk together 1/2 tbsp (1 tbsp) lemon juice, 1/4 tsp (1/2 tsp) sugar and 1 1/2 tbsp (3 tbsp) oil.
• Add tomatoes and spring mix, then toss to combine.

• In a large bowl, whisk together lemon zest, 1/4 tsp (1/2 tsp) garlic, broth concentrate and 1/2 tbsp (1 tbsp) oil. Add potatoes and onions, then toss to coat.
• Thinly slice chicken.
• Divide chicken, potatoes and salad between plates. Serve yogurt sauce on the side.
• Squeeze over a lemon wedge, if you like.

If you've opted for double chicken, cook in the same way the recipe instructs you to cook the regular portion of chicken. Work in batches, if necessary.