• Before starting, preheat the oven to 425°F. Wash and dry all produce.
• Cut zucchini into 1/4-inch rounds.
• Core, then cut pepper into 1-inch pieces.
• Peel, then mince or grate garlic.
• Zest half the lemon (use whole lemon for 4 servings). Cut lemon into wedges.

• To an unlined baking sheet, add zucchini, peppers and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.)
• Season with salt, pepper and Dill-Garlic Spice Blend. Toss to combine. 
• Roast in the middle of the oven for 5 min. (NOTE: For 4 servings, roast in the top and middle of the oven, rotating sheets halfway through.) Veggies will continue to roast in step 4.

• Meanwhile, pat chicken dry with paper towels. Season with salt and 2 tsp (4 tsp) Lemon-Pepper Seasoning.
• Heat a large non-stick pan over medium-high.
• When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear for 1-2 min per side, until golden.

• When veggies have roasted for 5 min, carefully remove baking sheet from the oven. Move veggies toward the edges of the sheet. 
• Transfer chicken to the centre of the baking sheet. 
• Continue to roast in the middle of the oven for 10-12 min, until veggies are tender and chicken is cooked through.**

• Meanwhile, reheat the same pan (from step 3) over medium.
• When the pan is hot, add 1 tbsp (2 tbsp) butter, then garlic. Cook for 30 sec, stirring often, until fragrant.
• Add 1/4 cup (1/2 cup) water, cream, broth concentrate and remaining Lemon-Pepper Seasoning. Cook for 2-3 min, stirring occasionally, until sauce thickens slightly.
• Remove the pan from heat, then stir in half the lemon zest. (TIP: Prefer a more tangy sauce? Squeeze in the juice of a lemon wedge.)

• When veggies are done, sprinkle with remaining lemon zest. Toss gently to coat.
• Thinly slice chicken.
• Divide chicken and veggies between plates.
• Drizzle lemon cream sauce over chicken.
• Squeeze a lemon wedge over top.

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