Cheesy Spinach Stuffed Chicken

While rice cooks, trim and halve zucchini lengthwise; slice crosswise into ¼-inch-thick half-moons. Peel and mince garlic. Zest and quarter lemon.

Heat a drizzle of oil in a large pan over high heat. Add spinach and cook, stirring, until wilted, 2-3 minutes. Transfer to a medium bowl.

Heat another drizzle of oil in same pan over medium-high heat. Add zucchini and garlic; season with salt and pepper. Cook, stirring, until zucchini is browned and tender, 4-5 minutes. Transfer to a plate. (Reserve pan.)

To bowl with spinach, add cream cheese, mozzarella, half the Italian Seasoning, salt, and pepper. Stir until well combined.

Pat chicken* dry with paper towels. Holding your knife parallel to the cutting board, carefully cut a horizontal slit into the center of each cutlet, leaving 1 inch intact on the opposite side (be careful not to cut all the way through!). Open up each cutlet like a book; divide spinach and cheese filling between cutlets, then fold closed. Season outside of chicken with remaining Italian Seasoning, salt, and pepper.

Heat a drizzle of oil in pan used for veggies over medium-high heat. Add chicken and cook until golden, 2-3 minutes per side.

Transfer chicken to a baking sheet. Bake on middle rack until chicken is cooked through, 10-12 minutes.

Melt 1 TBSP butter (2 TBSP for 4 servings) in pan used for chicken over medium heat. Add stock concentrate, mustard, ¼ cup water (½ cup for 4), and juice from half the lemon. Cook, stirring occasionally, until mixture has thickened, 2-3 minutes. Taste and season with salt and pepper.