• Before starting, preheat the oven to 450˚F. Wash and dry all produce.
• Peel, then cut carrot into 1/4-inch rounds.
• Halve potatoes lengthwise, then cut into 1/4-inch half-moons.
• To a parchment-lined baking sheet, add carrots, potatoes, half the Zesty Garlic Blend and 1 tbsp (2 tbsp) oil. Season with pepper, then toss to coat.
• Roast in the middle of the oven for 12-13 min, until veggies slightly soften.
• Meanwhile, trim snap peas.
• Peel, then cut shallot into 1/4-inch pieces.

• Heat a large non-stick pan over medium-high.
• While the pan heats, pat chicken dry with paper towels. 
• Season with salt, pepper, smoked paprika and remaining Zesty Garlic Blend.
• When the pan is hot, add 1 tbsp (1 1/2 tbsp) butter, then swirl the pan until melted.
• Add chicken. Pan-fry for 1-2 min, until golden. (NOTE: Chicken will finish cooking in step 3).
• Remove from heat.

• When veggies have roasted for 12-13 min, remove the baking sheet from the oven.
• Add snap peas. Season with salt and pepper, then drizzle 1 tsp (2 tsp) oil over snap peas. Toss veggies to combine.
• Move veggies to one side, then arrange chicken next to veggies. (NOTE: For 4 servings, arrange chicken on another baking sheet. Roast chicken in the top of the oven and veggies in the middle of the oven.)
• Roast chicken and veggies in the top of the oven for 10-12 min, until veggies are tender and chicken is cooked through.**
• Set chicken aside to rest, 2-3 min.
• Carefully wipe the pan clean.

• Meanwhile, reheat the same pan (from step 2) over medium.
• Add 1 tbsp (2 tbsp) butter, then swirl the pan until melted.
• Add shallots. Cook for 2-3 min, stirring occasionally, until golden.
• Sprinkle Cream Sauce Spice Blend into the pan. Cook for 30 sec, stirring constantly, until combined.
• Gradually whisk in 3/4 cup (1 1/4 cups) water and half the stock powder (use all for 4 servings). Cook, whisking occasionally, until gravy comes to a simmer.

• Simmer gravy for 1-2 min, whisking occasionally, until thickened slightly.
• Add any chicken drippings to the pan with gravy, then season with salt and pepper.
• Thinly slice chicken.

• Divide chicken and veggies between plates.
• Spoon shallot gravy over chicken.

If you've opted to get chicken breasts, sear in the same way the recipe instructs you to sear pork chops, then increase the roast time to 10-12 min.**