Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry produce (except potatoes).

Pat chicken* dry with paper towels and season all over with salt and pepper; place in center of oven-ready tray.

Place 1 TBSP dressing (2 TBSP for 4 servings) in a small bowl; reserve remaining dressing in a separate small bowl for serving. Brush tops of each chicken cutlet with ½ TBSP dressing. Sprinkle with Monterey Jack. Using your hands, finely crush crispy fried onions in their package; sprinkle over cheese, pressing to adhere.

Arrange green beans around chicken in tray. Add a drizzle of oil over green beans and season with half the garlic powder (you'll use the rest later), salt, and pepper. (For 4 servings, arrange chicken in one tray and green beans in second tray.)

Roast on middle rack (be sure your oven has preheated!) until green beans are tender and chicken is cooked through, 20-25 minutes.

When chicken has about 8 minutes left, place sealed potato bag, front side down, in the microwave; microwave 5 minutes. Let bag cool in microwave for 2 minutes. TIP: You can also transfer potatoes to a medium microwave-safe bowl, cover tightly with plastic wrap, and microwave until tender, 5 minutes.

Carefully open bag (watch out for steam!) and add remaining garlic powder, 1 TBSP butter (2 TBSP for 4 servings), a pinch of salt, and pepper. Toss until potatoes are evenly coated.

Divide chicken, green beans, and potatoes between plates. Serve with reserved dressing on the side.