• 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 of the same pan to low.
• 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 remaining 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 recipe instructs you to cook turkey breast.