Trim zucchini ends, quarter, and cut into 1/2" dice. Zucchini quantity may vary, but total weight will remain the same. Don't worry; recipe instructions are not impacted.

Trim cucumber and cut into 1/4" dice.

Halve lemon lengthwise. Cut one half into wedges and juice the other half.

Stem and mince dill.

Mince garlic.

Cover chicken with plastic wrap and use a mallet (or other heavy object) to pound to an even 1/4" thickness. You may also use a gallon bag for easier clean-up.

Remove plastic wrap. Pat chicken dry and season both sides with buttermilk-dill seasoning and a pinch of salt and pepper.

Evenly spread panko on a plate. Transfer chicken to plate with panko and flip until coated, pressing gently to adhere to both sides.

Place a large non-stick pan over medium-high heat and add 1 Tbsp. olive oil.

Line another plate with a paper towel.

Add chicken to hot pan and cook undisturbed until browned on one side, 2-3 minutes.

Lower heat to medium. Flip chicken, and cook until chicken reaches a minimum internal temperature of 165 degrees, 3-5 minutes.

If pan is dry, add additional olive oil, 1 tsp. at a time, as needed.

Remove from burner. Transfer chicken to towel-lined plate. Season both sides with a pinch of salt.

While chicken cooks, continue recipe.

Place another large non-stick pan over medium-high heat and add 1 tsp. olive oil.

Add garlic to hot pan and stir constantly until lightly browned, 1-2 minutes.

Add zucchini and 1/4 tsp. salt. Stir occasionally until lightly browned and tender, 5-6 minutes.

Remove from burner. Stir in 1 tsp. lemon juice (reserve remaining for sauce).

In a mixing bowl, combine cucumbers, dill, sour cream, remaining lemon juice, and a pinch of salt and pepper. Set aside.

Plate dish as pictured on front of card, topping chicken with sauce. Garnish zucchini with cheese. Squeeze lemon wedges over to taste. Bon appétit!