Set oven to 450 degrees. Dice Potatoes into 1/2 inch pieces. Cut zucchini lengthwise and then into either halves or quarters. Slice scallions thinly and then separate whites from greens. Peel and mince garlic.

Carefully cut chicken breasts in half horizontally to make breasts thinner to ensure completely cooked in center while pan frying. Pat chicken breast dry and cover with Italian seasoning, salt, and pepper to taste.

Place potatoes into a large bowl, light spray with olive oil spray, season with Italian Seasoning, salt, and pepper to taste, then mix until evenly coated. Place potatoes onto cookie sheet and place in oven at 450 degrees for around 20-25 minutes until they reach desired level of crispiness.

Heat medium non-stick pan on medium high heat & place zucchini in pan. Season with salt & pepper and cook until browned (around 5-8 minutes).

Once zucchini is complete lightly spray pan with cooking spray & place seasoned chicken breast in pan. Cook until browned on each side (around 6 minutes/side). Remove chicken breast and allow to rest for 5 minutes.

Using the same pan add scallion whites & minced garlic. Cook approximately 30 seconds - 1 minute. Add Better Than Bouillon Chicken Stock Concentrate & 3 TBSP water.Step 2 Remove pan from heat to cool slightly and then mix in sour cream & dijon mustard. If sauce is too thick for your liking add a splash of water. Pepper to taste.

Portion meal out according to your macros & drizzle chicken w/ dijon sauce. Garnish with scallion greens.

Eat & Enjoy!