Creamy Lemon-Herb Chicken

• Toss Brussels sprouts and carrots on a baking sheet with a large drizzle of oil, half the Italian Seasoning (you’ll use the rest in the next step), salt, and pepper. • Roast on top rack, tossing halfway through, until tender and lightly browned, 20-25 minutes.

• Pat pork dry with paper towels; season all over with remaining Italian Seasoning, salt, and pepper. • Heat a large drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side. TIP: Press pork down with a spatula to ensure even browning. • Turn off heat; transfer pork to a cutting board and tent with foil to keep warm. Wipe out pan.

Swap in chicken for pork; cook until browned and cooked through, 3-5 minutes per side.

• Heat a drizzle of oil in pan used for pork over medium heat. Add garlic and cook until fragrant, 30 seconds. Whisk in 1⁄3 cup water (½ cup for 4 servings), stock concentrate, cream cheese, and a squeeze of lemon juice. Simmer, whisking, until thickened, 2-3 minutes. • Remove pan from heat. Whisk in crème fraîche, 1 TBSP butter (2 TBSP for 4), and a pinch of lemon zest until combined. Season with salt and pepper.

• Once veggies are done, transfer to a large bowl. Add half the balsamic glaze and toss until evenly coated.