Before starting, preheat the oven to 450˚F. Wash and dry all produce. Cut potatoes into 1/2-inch mini wedges.Add potatoes, 1 tsp (2 tsp) Zesty Garlic Blend and 1 tbsp (1 1/2 tbsp) oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat.Roast in the middle of the oven, flipping halfway through, until potatoes are tender and golden-brown, 20-22 min.

Meanwhile, halve cucumber lengthwise, then cut into 1/4-inch half-moons.Zest, then juice lemon.Finely chop dill.Cut tomato into 1/2-inch pieces.

Line another baking sheet with parchment paper.Add chicken, breadcrumbs, stock powder, half the lemon zest and 1/2 tbsp (1 tbsp) Zesty Garlic Blend to a medium bowl. Season with pepper, then combine.Roll mixture into 8 equal-sized meatballs (16 meatballs for 4 ppl), then arrange on the prepared baking sheet. Roast in the top of the oven, flipping halfway through, until cooked through, 12-14 min.**

Meanwhile, add 1 tbsp (2 tbsp) sour cream, 2 tsp (4 tsp) oil, 1 tsp (2 tsp) lemon juice, 1 tbsp (1 1/2 tbsp) dill, 1/2 tbsp (1 tbsp) mayo and 1/4 tsp (1/2 tsp) sugar to a large bowl. Season with salt and pepper, to taste, then whisk to combine.Add remaining mayo, remaining sour cream, remaining lemon zest, remaining Zesty Garlic Blend, 1/4 tsp (1 tsp) lemon juice and a pinch of sugar to a small bowl. Season with salt and pepper, to taste, then stir to combine.

When potatoes and meatballs are almost done, add spinach, cucumbers and tomatoes to the bowl with dilly dressing. Toss to combine.

Divide mini wedges, meatballs and salad between plates.Dollop lemon-garlic sauce over meatballs.Sprinkle any remaining dill over top.