Begin by patting the boneless, skinless chicken breasts dry with paper towels. Season both sides generously with salt, garlic powder, and black pepper.

Heat a tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the seasoned chicken breasts and sear for about 5–6 minutes on each side until cooked through.

Reduce the heat in the skillet to medium and pour in the heavy cream. Stir in grated Parmesan cheese, lemon zest, lemon juice, and chopped dill, stirring until smooth.

In a food processor, combine feta cheese, roasted red pepper, Greek yogurt, and olive oil. Pulse until creamy and smooth, then chill until ready to serve.

Preheat your oven to 425°F (220°C). Slice the zucchini and yellow squash, toss with olive oil, salt, black pepper, Parmesan, and optional panko, then roast for 20–25 minutes.

After the chicken rests, slice it and plate with whipped feta and creamy Alfredo sauce drizzled over the top. Serve with crispy Parmesan zucchini.