• Before starting, preheat the oven to 450˚F. Wash and dry all produce.
• Peel, then slice carrot into 1/8-inch rounds.
• Remove any brown spots from potatoes, then cut into 1/2-inch pieces.
• Peel, then cut half the onion into 1/2-inch slices. Cut remaining onion into 1/4-inch pieces.

• To an unlined baking sheet, add carrots, potatoes, sliced onions, half the stock powder and 1 tbsp (2 tbsp) oil. Season with salt and pepper. Roast in the bottom of the oven for 20-24 min, stirring halfway through, until tender and golden.

• Heat a large non-stick pan over medium-high.
• While pan heats, pat chicken dry with paper towels. Season with salt and pepper.
• When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken. (NOTE: Don't overcrowd the pan; cook in 2 batches if needed.)
• Cook chicken for 1-2 min per side, until golden. Transfer to a parchment-lined baking sheet.
• Roast in the top of the oven for 10-14 min, until cooked through.**

• When chicken and veggies are nearly done, reheat the same pan over medium.
• While the pan heats, roughly chop spinach.
• When hot, add 1 tbsp (2 tbsp) butter and remaining onions. Cook for 2-3 min, stirring often to remove any browned bits from the pan, until onions are golden and begin to soften.

• Sprinkle Cream Sauce Spice Blend over onions. Stir to coat.
• Add spinach, cream cheese, remaining stock powder, 1/4 tsp (1/2 tsp) sugar, 1/2 cup (3/4 cup) water and any chicken juices from baking sheet.
• Cook for 1-3 min, stirring often, until spinach wilts and sauce is smooth and thickens slightly.

• Thinly slice chicken.
• Divide chicken and veggies between plates
• Spoon some of the spinach sauce over chicken, with remaining sauce served on the side.

If you've opted to get chicken thighs, prep and cook in the same way the recipe instructs you to prep and cook chicken breasts.