• Before starting, preheat the oven to 450°F.
  Wash and dry all produce.
• Heat a large non-stick pan over medium-high.
• While the pan heats, pat chicken dry with paper towels. Coat all over with Dijon. Season with half the Montreal Spice Blend (use all for 4 servings).
• When the pan is hot, add 1 tbsp (2 tbsp) oil, then chicken. Sear 1-2 min per side, until golden. 
• Transfer to a parchment-lined baking sheet. Roast in the middle of the oven for 11-12 min, until cooked through.** 
• Reserve any drippings to add to gravy.

• Meanwhile, remove any brown spots from potato. Peel, then cut potato into 1-inch pieces. 
• Cut cauliflower into bite-sized pieces.
• To a large pot, add cauliflower, 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-high. Cook 10-12 min, uncovered, until fork-tender. 
• Drain and return veggies to the same pot, off heat.
• Mash 2 tbsp (4 tbsp) butter into veggies until almost creamy. (NOTE: Cauliflower-potato mash will still have a few lumps!)
• Season with salt and pepper.

• Meanwhile, peel, then cut shallot into 1/4-inch pieces.
• Cut zucchini into 1/4-inch rounds.
• When cauliflower and potatoes start boiling, add zucchini, garlic salt and 1/2 tbsp (1 tbsp) oil to an unlined baking sheet. Season with pepper, then toss to coat.
• Roast zucchini in the top of the oven for 12-14 min, until tender-crisp. 

• When chicken is almost done, carefully wipe the same pan (from step 1) clean, then reheat over medium.
• When the pan is hot, add 1 tbsp (2 tbsp) butter, then swirl the pan until melted.
• Add shallots. Cook 2-3 min, stirring often, until shallots soften slightly.
• Sprinkle flour over shallots. Cook 1-2 min, stirring often, until coated.

• Gradually whisk in 3/4 cup (1 1/2 cups) water until smooth.
• Add broth concentrate, soy sauce and any drippings from the baking sheet with chicken. Bring to a simmer over medium-high. 
• Once simmering, cook 2-3 min, whisking occasionally, until gravy thickens slightly. 
• Season with salt and pepper.

• Thinly slice chicken.
• Divide chicken, cauliflower-potato mash and zucchini between plates.
• Spoon shallot gravy over top.

If you've opted to get chicken breasts, season in the same way the recipe instructs you to season pork chops. To cook chicken breasts, pan-fry over medium until cooked through, 6-7 min per side.**