• Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry produce. • Trim green beans if necessary. • Place green beans in oven-ready tray (for 4 servings, divide between two trays). Toss with a drizzle of oil, garlic powder, salt, and pepper.

• Pat chicken* dry with paper towels and season all over with half the Ranch Spice (you’ll use the rest in the next step), salt, and pepper; place on top of green beans (for 4 servings, divide chicken between two trays). • Brush the top of each chicken cutlet with mayonnaise. Sprinkle with Monterey Jack and panko, pressing to adhere. Top with a drizzle of oil. • Roast on middle rack (be sure your oven has preheated!) until green beans are tender and chicken is cooked through, 20-25 minutes. (For 4 servings, place both trays, side by side, on middle rack.)

• Once chicken and green beans have roasted 12 minutes, place sealed bag of potatoes, front side down, in the microwave. Microwave until tender, 5 minutes. Let cool in the microwave for 2 minutes. TIP: Potatoes can also be microwaved in a large microwave-safe bowl covered with plastic wrap. • Carefully remove potatoes from microwave (use a kitchen towel or oven mitt—the bag will be hot!) and open bag (watch out for steam). Add remaining Ranch Spice, 1 TBSP butter (2 TBSP for 4 servings), a pinch of salt, and pepper to bag with potatoes; toss to coat. TIP: Alternatively, transfer potatoes to a large bowl to season.

• Divide crunchy ranch chicken, green beans, and potatoes between plates in separate sections. Serve. ***Poultry is fully cooked when internal temperature reaches 165°.***