• Pat chicken* dry with paper towels and season all over with half the Italian Seasoning (all for 4 servings), salt, and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 3-5 minutes per side. Turn off heat; transfer to a cutting board. Wipe out pan.

• While chicken cooks, wash and dry produce. • Trim and halve zucchini lengthwise; slice into 1⁄2-inch-thick half-moons. • Heat a drizzle of oil in pan used for chicken over medium-high heat. Add zucchini; season with salt and pepper. Cook, stirring, until softened and lightly browned, 5-7 minutes (7-10 minutes for 4 servings). Cut broccoli into bite-size pieces or trim and discard woody bottom ends from asparagus. (Save zucchini for another use.) Swap in broccoli or asparagus for zucchini; cook, stirring occasionally, until lightly browned and tender, 5-7 minutes for broccoli or 3-5 minutes for asparagus.

• Meanwhile, in a small pot, combine polenta and 1⁄3 cup water (2⁄3 cup for 4 servings) over medium heat. Mash with a potato masher until mostly smooth, 30-60 seconds (remaining lumps will be broken up when whisking). • Whisk in cream cheese, sour cream, stock concentrate, and 1 TBSP butter (2 TBSP for 4); simmer until thickened, 3-4 minutes. Taste and season with salt and pepper if desired. TIP: If polenta seems too thick, stir in a splash of water.

• Slice chicken crosswise. • Divide polenta between bowls and top with chicken and zucchini. Serve. Chicken is fully cooked when internal temperature reaches 165°.