Creamy Lemon Butter Chicken

• Toss zucchini on a baking sheet with a drizzle of olive oil, half the Tuscan Heat Spice (you’ll use the rest in the next step), salt, and pepper. • Arrange zucchini in a single layer so they are touching but not overlapping. Top with panko mixture. • Roast on top rack until zucchini is tender and panko is golden brown and crispy, 15-18 minutes.

• Meanwhile, pat chicken* dry with paper towels; season with remaining Tuscan Heat Spice, salt, and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. • Turn off heat; transfer chicken to a plate. Wipe out pan.

• While chicken cooks, heat a drizzle of oil in a small pot over medium-high heat. Add scallion whites; cook until softened, 1 minute. • Add couscous; stir until toasted, 30 seconds. • Stir in 3⁄4 cup water (1 1⁄2 cups for 4 servings), half the stock concentrates (you’ll use the rest in the next step), and a pinch of salt. Cover and bring to a boil, then reduce heat to low. Cook until couscous is tender, 6-8 minutes. • Keep covered off heat until ready to serve.

• Heat pan used for chicken over medium-high heat. Add remaining stock concentrates, 1⁄4 cup water (1/3 cup for 4 servings), and a squeeze of lemon juice to taste. Simmer until slightly reduced, 3-4 minutes. Turn off heat. • Stir in sour cream and 1 TBSP butter (2 TBSP for 4) until melted and combined. Season with salt and pepper.