Wash and dry all produce. Preheat oven to 425 degrees. Halve tomatoes lengthwise. Halve, peel, and finely chop shallot until you have 2 TBSP. Halve one lemon. Cut other lemon into wedges. Slice squash crosswise into 1/4-inch-thick rounds. Place panko in a shallow dish.

Toss squash, a large drizzle of olive oil and a pinch of salt and pepper on a baking sheet. Roast in oven until lightly browned, 20-25 minutes, flipping halfway through.

With your hand on one chicken breast, cut 3/4 of the way through center, parallel to cutting board, stopping before you slice through. Repeat with remaining chicken. Open each up and season all over with salt, pepper, and Italian seasoning. Brush with sour cream, then press into panko in dish to coat all over.

Heat 4 tsp olive oil in a large pan over medium-high heat. Add chicken and cook until no longer pink in center, 3-4 minutes per side. TIP: If your pan isn’t large enough to hold all of the chicken, heat up a second pan.

Place shallot, juice from one lemon, and 4 tsp olive oil in a large bowl. Whisk to combine. Season with salt and pepper. Add arugula and tomatoes and toss to coat in dressing.

Thinly slice chicken. Divide salad between plates. Top with squash and chicken. Serve with lemon wedges to the side for squeezing over.