• Before starting, preheat the oven to 450°F. Wash and dry all produce. 
• Peel, then cut onion into 1/4-inch slices.
• Trim, then halve green beans.
• Peel, then halve carrot lengthwise, then cut into 1/4-inch half-moons.
• Thinly slice half the jalapeño (use all for 4 servings) into rounds, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños!)

• To an unlined baking sheet, add onions, carrots, green beans and 1 tbsp (2 tbsp) oil. Season with pepper, then toss to combine.
• Roast veggies in the middle of the oven for 12-14 min, stirring halfway, until tender-crisp

• Meanwhile, pat chicken dry with paper towels, then cut into bite-sized pieces. 
• To a large bowl, add chicken, then Sprinkle Cream Sauce Spice Blend over top. Season with salt and pepper, then toss to coat.
• Heat a medium oven-proof pan (use a large oven-proof pan for 4 servings) over medium-high.
• When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Cook for 4-6 min, stirring occasionally, until golden and cooked through.**
• Add half the jalapeño. Stir to combine.

• Reduce heat to low.
• To the same pan, add cream cheese and 1/4 cup (1/2 cup) water. Cook for 1-2 min, stirring often, until combined.
• Arrange chicken in a single layer in the pan. (NOTE: If you don't have an oven-proof pan, transfer chicken mixture to an 8x8-inch baking dish [use a 9x13-inch dish for 4 servings].)
• Sprinkle cheddar and some of the remanining jalapeños over top. (TIP: Like things spicy? Add more jalapeños!)

• Broil chicken bake in the top of the oven for 3-5 min, until cheese melts. (TIP: Keep an eye on cheese. so that it doesn't burn!)

• Divide chicken bake and roasted veggies between plates.

If you've opted to get chicken breast, prep and cook in the same way the recipe instructs you to prep and cook the turkey breast.**