Cut potatoes into 1" dice.

Place potatoes on one prepared baking sheet and toss with 1 Tbsp. olive oil, garlic salt, and a pinch of salt and pepper. Massage oil, garlic salt, salt, and pepper into potatoes.

Spread into a single layer and roast in hot oven until lightly browned, 25-28 minutes, tossing potatoes halfway through.

While potatoes roast, prepare ingredients.

Trim zucchini ends, halve lengthwise, and cut into 1/2" half-moons.

Trim lemon ends and halve lengthwise. Cut one half into wedges and very thinly slice other half into half-moons.

Pat chicken breasts dry, and season both sides with garlic pepper and a pinch of salt.

Place zucchini on one half of second prepared baking sheet and toss with 1 tsp. olive oil, 1/2 tsp. salt, and a pinch of pepper. Massage oil, salt, and pepper into zucchini. Spread into a single layer on their side.

Place chicken on empty half of baking sheet. Arrange lemon slices evenly on chicken and zucchini.

Roast chicken and zucchini in hot oven until zucchini is tender and chicken reaches a minimum internal temperature of 165 degrees, 20-22 minutes.

Trim cucumber and cut into 1/4" dice.

Combine cucumber, sour cream, and buttermilk-dill seasoning in a mixing bowl.

Remove lemon slices from chicken and zucchini and discard.

Plate dish as pictured on front of card, topping chicken with tzatziki sauce and garnishing zucchini with feta. Squeeze lemon wedges over meal to taste. Bon appétit!