Before starting, preheat the oven to 425°F. Wash and dry all produce. Cut zucchini into 1/4-inch rounds. Trim, then halve green beans. Peel, then mince or grate garlic. Roughly chop dill. Zest half the lemon (whole lemon for 4 ppl). Cut lemon into wedges. 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 heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Sear until golden-brown, 1-2 min per side. Transfer chicken to one side of an unlined baking sheet.

Add zucchini, green beans and 1 tbsp oil (dbl for 4 ppl) to the other side of the baking sheet with chicken. Season with salt and pepper, then toss to combine. Roast chicken and veggies in the middle of the oven until chicken is cooked through and veggies are tender, 10-12 min.**

While chicken and veggies roast, heat the same pan (from step 2) 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 and half the dill. Toss gently to coat. Thinly slice chicken. Divide chicken and veggies between plates. Drizzle lemon cream sauce over chicken. Sprinkle remaining with dill. Squeeze a lemon wedge over top, if desired.