• Before starting, preheat the oven to 450˚F. Bring a large pot of salted water to a boil over high (use same for 4 servings). 
• Wash and dry all produce.
• To the boiling water, add half the couscous (use all for 4 servings). Cook uncovered for 8-10 min, stirring occasionally, until tender.
• Strain couscous, then return to the pot, off heat.
• To the couscous, add half the stock powder. Season with pepper. Stir to combine.

• Meanwhile, halve zucchini lengthwise, then cut into 1/2-inch half-moons.
• Core, then cut pepper into 1-inch pieces.
• Peel, then cut onion into 1-inch pieces.
• Thinly slice chives.
• Zest, then cut lemon into wedges.
• To a parchment-lined baking sheet, add zucchini, peppers and onions.
• Add lemon zest, Dill-Garlic Spice Blend and 1 tsp (2 tsp) oil. Season with salt and pepper.
• Roast in the top of the oven for 20-22 min, stirring halfway through, until tender and golden.
• Transfer veggies and half the chives to the pot of couscous. Stir to combine.

• Meanwhile, pat chicken dry with paper towels, then season with salt and pepper.
• Heat a large non-stick pan over medium.
• When the pan is hot, add 1 tsp (2 tsp) oil, then chicken. Pan-fry for 2-3 min, until golden.
• Remove from heat, then transfer chicken to an unlined baking sheet. (NOTE: Chicken will finish cooking in step 4.)

• Roast chicken in the middle of the oven for 10-12 min, until cooked through.**
• When chicken is done, transfer to a cutting board to rest for 3-5 min.

• Meanwhile, reheat the same pan (from step 3) over medium.
• When the pan is hot, add cream, pesto, remaining stock powder and 1/4 cup (1/2 cup) water. Season with salt and pepper. Bring sauce to a simmer. Cook for 1-2 min, stirring often, until sauce thickens slightly.

• Thinly slice chicken.
• To the sauce, add any chicken resting juices.
• Divide roasted veggie couscous and chicken between plates.
• Spoon creamy pesto sauce over chicken, then sprinkle remaining chives over top.
• Squeeze a lemon wedge over top.

If you've opted to get chicken, prep and cook in the same way the recipe instructs you to prep and cook pork chops, increasing roasting time to 10-12 min.