Step 1

• Wash and dry produce. • Trim and dice zucchini into 1/4-inch pieces. Peel and finely chop garlic. Finely dice tomato. Trim and thinly slice scallions, separating whites from greens. Zest and quarter lemon.

Step 2

• Heat a drizzle of oil in a large pan over medium-high heat. Add zucchini; season with half the garlic, salt, and pepper. Cook, stirring frequently, until browned and tender, 4-7 minutes. • Turn off heat. Transfer to a plate; cover with foil to keep warm. Wipe out pan.

Step 3

• While zucchini cooks, melt 1 TBSP butter (2 TBSP for 4 servings) in a small pot over medium-high heat. Add couscous and remaining garlic; cook, stirring, until fragrant, 30 seconds. • Stir in 3/4 cup water (11/2 cups for 4) and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until couscous is tender, 6-8 minutes. • Drain any excess water if necessary. Keep covered off heat until ready to use in Step 6.

Step 4

• Pat chicken* dry with paper towels; season all over with thyme, salt, and pepper. • Heat a drizzle of oil in pan used for zucchini over medium-high heat. Add chicken and cook until browned and cooked through, 4-6 minutes per side. • Turn off heat. Transfer chicken to a cutting board; tent with foil to keep warm. Let pan cool for 1-2 minutes.

Step 5

• Melt 1 TBSP butter (2 TBSP for 4 servings) in same pan over medium heat. Add tomato and scallion whites; season with salt and pepper. Cook, stirring occasionally, until slightly softened, 2-3 minutes. • Stir in stock concentrates and 1/4 cup water (1/3 cup for 4). Cook, stirring occasionally, until slightly reduced, 2-3 minutes. • Remove pan from heat. Whisk in cream cheese until melted and combined. Season with salt and pepper.

Step 6

• Slice chicken crosswise. • To pot with couscous, stir in zucchini, scallion greens, and lemon zest. Stir in a squeeze of lemon juice to taste. Season with salt and pepper to taste. • Divide zucchini couscous between plates. Top with chicken; drizzle with tomato cream sauce. Serve with remaining lemon wedges on the side. Chicken is fully cooked when internal temperature reaches 165°.