Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce.

Trim and slice zucchini crosswise into ½-inch-thick rounds. Dice tomato into ¼ inch pieces. Quarter lemon. Roughly chop dill.

Toss zucchini on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack until lightly browned and tender, 14-16 minutes. TIP: If you added any other items to your meal (apps, sides, and/or dessert), you can get started on them now!

While zucchini roasts, in a small pot combine couscous, stock concentrates, and 1½ cups water (3 cups water and a medium pot for 4 servings). Bring to a boil, then cover and reduce to a low simmer. Cook until tender, 8-10 minutes. Keep covered off heat until ready to serve.

While couscous cooks, open package of chicken* and drain off any excess liquid.

Heat a drizzle of oil in a large pan over medium-high heat. Add chicken, half the oregano (all for 4 servings), half the garlic powder, a pinch of salt, and pepper. (You’ll use the rest of the garlic powder in the next step.) Cook, stirring occasionally, until browned and cooked through, 4-6 minutes.

Meanwhile, in a small bowl, combine tomato, juice from half the lemon, a drizzle of olive oil, a pinch of salt, and pepper.

In a separate small bowl, whisk together mayonnaise, sour cream, and remaining garlic powder. Add water 1 teaspoon at a time until mixture reaches a drizzling consistency. Taste and season with salt and pepper.

Serve zucchini, couscous, chicken, tomato salad, garlic sauce, dill, almonds, and remaining lemon wedges family style and let everyone build their own bowls. TIP: Dash with your favorite hot sauce if you like things spicy. Don't forget to serve with any extra items you may have ordered to build out your meal!