Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce.

Trim and quarter zucchini lengthwise; cut crosswise into ½-inch-thick pieces. Zest and quarter lemon. Pick and roughly chop fronds from dill. Trim and thinly slice cucumber into rounds.

Toss zucchini on a baking sheet with a drizzle of oil, half the garlic powder, half the Italian Seasoning, salt, and pepper. (You’ll use the rest of the garlic powder and Italian Seasoning in the next step.) 

Roast on top rack until tender and lightly browned, 14-16 minutes.

While zucchini roasts, heat a large pan over medium heat. Add orzo and cook, stirring, until toasted and golden, 1-2 minutes.

Stir in 1½ cups water (3 cups for 4 servings), stock concentrates, remaining garlic powder, and remaining Italian Seasoning. Bring to a boil, then reduce to a low simmer. Cook, stirring occasionally, 5 minutes.

Meanwhile, open package of chicken* and drain off any excess liquid.

Once orzo mixture has cooked 5 minutes, add chicken to pan; cook, stirring occasionally, until chicken is cooked through and orzo is al dente, 3-5 minutes more. Season with salt and pepper.

Stir cream sauce base into pan with chicken mixture. Cook, stirring occasionally, until liquid has reduced and orzotto is creamy, 2-3 minutes.

Turn off heat; stir in lemon zest, half the roasted zucchini, and half the dill. Taste and season with salt and pepper. TIP: Orzotto should be the consistency of risotto! If it seems too thick, stir in a splash of water.