• Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry produce. • In a small bowl, reserve half of one packet smoky red pepper crema (whole packet for 4 servings). (Save remaining crema for serving.) • Place 1 TBSP butter (2 TBSP for 4) in a medium microwave- safe bowl; microwave until melted, 30 seconds. Stir in panko, pepper jack, half the Fajita Spice Blend, salt, and pepper. • Quarter lime.

• Pat chicken* dry with paper towels and place in oven-ready tray; season all over with salt and pepper. (For 4 servings, divide between two trays.) • Brush a thin layer of reserved smoky red pepper crema over tops of chicken; mound with panko mixture, pressing to adhere (no need to coat undersides!). Wash out bowl. • Transfer tray to middle rack (be sure your oven has preheated!). Roast until topping is crisp and chicken is cooked through, 15-20 minutes. (For 4, roast two trays side by side on middle rack.)

• When chicken has 5 minutes remaining, drain corn and add to bowl used for panko. • Massage rice in package to separate grains and add to bowl with corn. Season with remaining Fajita Spice Blend, 2 TBSP water (4 TBSP for 4 servings), salt, and pepper. Cover tightly with plastic wrap and microwave until warmed through, 1-2 minutes. Let rest 1 minute. • Carefully uncover bowl; stir in 1 TBSP butter (2 TBSP for 4) and a squeeze of lime juice. Taste and season with salt and pepper if desired.

• Divide chicken and rice between plates. Drizzle with remaining smoky red pepper crema and serve with remaining lime wedges. ***Poultry is fully cooked when internal temperature reaches 165°.***