Before starting, preheat the oven to 425°F. Wash and dry all produce. Cut zucchini into 1/4-inch rounds. Peel, then halve carrot lengthwise, then cut into 1/4-inch half-moons. Peel, then mince or grate garlic. Zest half the lemon (whole lemon for 4 ppl). Cut lemon into wedges.

Add zucchini, carrots and 1 tbsp oil (dbl for 4 ppl) to one side of an unlined baking sheet. Season with salt, pepper and Dill-Garlic Spice Blend, then toss to combine. Roast in the middle of the oven for 5 min. (NOTE: Veggies will continue to roast in step 3.)

Meanwhile, pat chicken dry with paper towels. Season with 2 tsp Lemon-Pepper Seasoning (dbl for 4 ppl). Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Sear until golden-brown, 1-2 min per side. When veggies have roasted for 5 min, transfer chicken to the other side of the baking sheet with veggies. Roast chicken and veggies in the middle of the oven until veggies are tender and chicken is cooked through, 10-12 min.**

Meanwhile, heat the same pan over medium. When hot, add 1 tbsp butter (dbl for 4 ppl), then garlic. Cook, stirring often, until fragrant, 30 sec. Add 1/4 cup water (dbl for 4 ppl), cream, broth concentrate and remaining Lemon-Pepper Seasoning. Cook, stirring occasionally, until sauce thickens slightly, 2-3 min. Remove the pan from heat, then stir in half the lemon zest.

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 desired.