• Adjust rack to top position and preheat oven to 425 degrees. Bring 1 TBSP butter to room temperature. • Pat chicken* dry with paper towels and season all over with paprika, ¾ tsp garlic powder (you’ll use the rest later), salt, and pepper. Rub all over with a drizzle of olive oil. Place on one side of a baking sheet. • Roast on top rack for 5 minutes (you’ll add the biscuits then). • 4 SERVINGS: Use 1½ tsp garlic powder.

• Once chicken has roasted 5 minutes, remove sheet from oven. • Open tube of biscuits. Separate biscuits and carefully place on empty side of same sheet. • Bake on top rack until biscuits are golden brown and cooked through, 8-11 minutes more (chicken will finish cooking in the next step).

• Once biscuits are golden brown, remove from oven and brush tops with softened butter. Sprinkle with remaining garlic powder and a pinch of salt. Top with Monterey Jack. • Return to oven until chicken is cooked through and cheese melts, 2-3 minutes more.

• Pierce green bean bag with a fork; place bag on a plate. Microwave until tender, 1-2 minutes. Season with salt and pepper. • Divide chicken, green beans, and biscuits between plates. Drizzle chicken with honey and serve. • TIP: No microwave? No problem! Steam green beans in a small pot with a splash of water until just tender, 5-7 minutes. If you like, you can toss the green beans in a bowl with 1 TBSP butter for extra richness.