• Before starting, preheat the oven to 450˚F. Wash and dry all produce.
• Cut broccoli into bite-sized pieces.
• Halve zucchini lengthwise, then cut into 1/2-inch half-moons.
• Thinly slice mushrooms.
• Peel, then mince or grate garlic.

• To a parchment-lined baking sheet, add broccoli, zucchini, half the garlic and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets with a quarter of the garlic and 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.
• Roast in the middle of the oven for 12-14 min, until tender. (NOTE: For 4 servings, roast in the middle and bottom of the oven, rotating sheets halfway through.)

• Heat a large non-stick pan over medium-high.
• While the pan heats, pat chicken dry with paper towels. Season with salt and pepper.
• When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken. (NOTE: Don't overcrowd the pan; cook chicken in 2 batches if needed.) 
• Cook for 7-9 min, flipping occasionally, until golden and cooked through.**

• Reheat the same pan over medium-high.
• When hot, add 1 tbsp (2 tbsp) butter, then mushrooms. Cook for 5-6. min, stirring occasionally, until softened.

• Reduce heat to medium-low, then add remaining garlic. Cook for 30 sec, stirring often, until fragrant.
• Add cream, broth concentrate and 1/3 cup (1/2 cup) water. Bring to a simmer. Cook for 2-4 min, stirring often, until sauce thickens slightly.
• Remove from the heat. Season with salt and pepper. Cover to keep warm.

• Divide chicken, broccoli and zucchini between plates.
• Spoon mushroom sauce over top.

If you've opted to get diced chicken, prep and cook in the same way the recipe instructs you to prep and cook chicken breasts. Cook for 7-9 min, flipping occasionally, until golden and cooked through.** Disregard instructions to finish chicken in the oven. 

Disregard instructions to slice chicken.