Wash and dry produce.

Trim and halve zucchini lengthwise; slice crosswise into ½-inch-thick half-moons. Peel and mince garlic.

Pat chicken* dry with paper towels; season all over with half the Italian Seasoning (you’ll use more later), salt, and pepper.

Heat a drizzle of olive oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 5-7 minutes per side. TIP: Lower heat if chicken begins to brown too quickly!

Turn off heat; transfer to a cutting board. Wipe out pan.

Heat a drizzle of olive oil in same pan over medium-high heat. Add zucchini; season with salt and pepper. Cook, stirring, until softened and lightly browned, 5-7 minutes (7-10 minutes for 4 servings).

Add garlic and cook, stirring, until fragrant, 30-60 seconds.

Reduce heat to medium low; stir in yogurt, remaining Italian Seasoning, ¼ cup water, and 1 TBSP butter (½ cup water and 2 TBSP butter for 4 servings). Cook, stirring constantly, until mixture has thickened, 2-4 minutes.

Grate Parmesan directly into pan; cook, stirring constantly, until melted and combined, 1-2 minutes more.

Stir spinach into pan with zucchini mixture. Cook, stirring, until wilted, 3-4 minutes.

Meanwhile, gently massage grain blend in package to break up grains. Partially open package; microwave until warmed through, 1½-2 minutes.

Transfer grain blend to a medium bowl. Fluff grains with a fork; season with salt and pepper.

Slice chicken crosswise.

Divide grain blend between shallow bowls; top with chicken. Spoon sauce over chicken and serve.