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

Toss zucchini and green beans with 1 tbsp oil (dbl for 4 ppl) on the other side of the baking sheet with the chicken. Season with salt and pepper. 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 heat. 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), broth concentrate and remaining Lemon-Pepper Seasoning. Cook, stirring occasionally, until sauce is slightly thickened, 1-2 min. Remove pan from heat, then stir in sour cream and 1/2 tbsp lemon juice (dbl for 4 ppl).

Toss zucchini and green beans with lemon zest and half the dill. Thinly slice chicken on the baking sheet. Divide chicken, zucchini and green beans between plates. Drizzle lemon cream sauce over chicken. Sprinkle remaining dill over top.