Chicken and Lemon-Caper Sauce

While potatoes roast, trim, then halve green beans. Cut zucchini in half, lengthwise, then into 1/2-inch thick half-moons. Zest, then juice half the lemon (whole lemon for 4 ppl). Drain capers using a strainer. Combine zucchini and 1/8 tsp salt (dbl for 4 ppl) in a medium bowl. Pat chicken dry with paper towels, then sprinkle with remaining Lemon Pepper Seasoning. Season with salt.

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Cook, until golden-brown, 1-2 min per side. Transfer to another baking sheet. Bake, in the top of the oven, until chicken is cooked through, 10-12 min.**

Heat the same pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then green beans and zucchini. Cook, stirring occasionally, until tender-crisp, 4-5 min. Season with pepper. Remove pan from the heat, then transfer veggies to a plate. Cover to keep warm.

Add broth concentrate, capers, 1/3 cup water and 2 tbsp butter (dbl both for 4 ppl) to the same pan. Return to medium heat and cook, stirring often, until sauce thickens slightly, 1-2 min. Remove pan from heat, then stir in lemon zest and lemon juice.