• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. • Trim and slice zucchini crosswise into 1⁄2-inch-thick rounds. Dice tomato into 1⁄4 inch pieces. Quarter lemon. Roughly chop dill.

• Toss zucchini on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack, until tender and lightly browned, 14-16 minutes. TIP: If you added any other items to your meal (apps, sides, and/or dessert), you can get started on them now!

• While zucchini roasts, in a small pot combine couscous, stock concentrates, and 11⁄2 cup water (3 cups water and a medium pot for 4 servings). Bring to a boil, then cover and reduce to a low simmer. Cook until tender, 8-10 minutes. Keep covered off heat until ready to serve.

• While couscous cooks, open package of chicken* and drain off any excess liquid. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken, half the oregano (all for 4 servings), half the garlic powder, a pinch of salt, and pepper. (You’ll use the rest of the garlic powder in the next step.) Cook, stirring occasionally, until browned and cooked through, 4-6 minutes.

• Meanwhile, in a small bowl, combine tomato, juice from half the lemon, a drizzle of olive oil, a pinch of salt, and pepper. • In a separate small bowl, whisk together mayonnaise, sour cream, and remaining garlic powder. Add water 1 teaspoon at a time until mixture reaches a drizzling consistency. Taste and season with salt and pepper.

• Serve zucchini, couscous, chicken, tomato salad, garlic sauce, dill, almonds, and remaining lemon wedges family style and let everyone to build their own bowls. TIP: Dash with your favorite hot sauce if you like things spicy! Chicken is fully cooked when internal temperature reaches 165°.