Add 1 cup (2 cups) water and ¼ tsp (½ tsp) salt to a medium pot. Cover and bring to a boil over high heat. Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 16-18 min. Remove from heat. Set aside, still covered.

Meanwhile, cut zucchini into ¼-inch half-moons. Drain and rinse capers. Pat turkey dry with paper towels. Season turkey with salt and pepper.

Heat a large non-stick pan over medium-high heat. When hot, add half the Garlic Spread to the pan, then swirl to melt. Add zucchini. Cook, stirring often, until tender-crisp, 3-4 min. Season with salt and pepper. Transfer to a plate, then cover to keep warm.

Reduce heat to medium. Add 1 tbsp (2 tbsp) oil, then turkey. Cook on one side until golden, 5-6 min. Flip, then cover and continue cooking until cooked through, 5-7 min.** Transfer to the plate with zucchini.

Sprinkle over Cream Sauce Spice Blend. Cook, stirring constantly, until combined with oil, 1 min. Add ¼ cup (½ cup) water to the pan. Cook, scraping up any brown bits from the bottom of the pan, until slightly thickened, 1-2 min. Add capers, cream and chicken broth concentrate. Cook, stirring often, until slightly thickened, 2-3 min. Remove from heat, then season with salt and pepper.

Fluff rice with a fork, then stir in remaining Garlic Spread. Thinly slice turkey. Divide rice and zucchini between plates. Top rice with turkey. Drizzle over caper cream.

If you've opted to get turkey, cook it in the same way the recipe instructs you to cook the chicken breasts.**