Turn oven on to 425 degrees. Let preheat, at least 10 minutes. Remove all produce from any packaging or constraints, then thoroughly rinse and pat dry.

Prepare provided trays with cooking spray.

In one prepared tray, combine carrots, garlic salt, a pinch of pepper, and 1 tsp. olive oil. Thoroughly massage oil and seasoning into carrots.

Bake uncovered in hot oven, 15 minutes.

While carrots bake, continue recipe.

In second prepared tray, combine mashed potatoes, cream cheese, and a pinch of salt. Stir vigorously to combine. Cream cheese will melt as meal bakes.

Cover tray with foil.

Pat chicken dry and season all over with poultry seasoning.

Carefully remove tray from oven and top carrots with chicken. Tray will be hot! Use a utensil.

Bake both trays (mashed potatoes covered, chicken and carrots uncovered) in hot oven until carrots are tender, mashed potatoes are heated through, and chicken reaches a minimum internal temperature of 165 degrees, 20-25 minutes.

Cutlet thickness can vary; if you receive a thinner cutlet, we recommend checking for doneness sooner.

While meal bakes, in a microwave-safe bowl, combine lemon juice and honey. Cover with a damp paper towel. Microwave covered, 30 seconds.

Carefully remove bowl from microwave and stir until combined and smooth.

Carefully remove both trays from oven. Transfer chicken to a plate. Vigorously stir mashed potatoes. Combine lemon honey sauce and carrots. Stir until coated.

To serve, top chicken evenly with butter. Bon appétit!