Core tomato and cut into 1/2" dice.

Halve lemon. Cut one half into wedges and juice the other half.

Quarter and peel onion. Cut quarters into 1/2" slices.

Drain artichokes and halve.

Pat chicken breasts dry.

Place onion and artichokes on prepared baking sheet and toss with 2 tsp. olive oil. Massage oil into vegetables.

Spread into a single layer and roast in hot oven until vegetables are tender, 16-19 minutes.

Cool roasted vegetables at least 5 minutes.

While vegetables roast, prepare chicken

Cover chicken with plastic wrap and pound with a heavy object into an even 1/4" thickness. If available, use a disposable gallon-size bag for pounding. Halve chicken lengthwise and season with a pinch of salt and pepper.

Fold mozzarella slices. Place folded mozzarella slice on one chicken half. Top with remaining half and gently press together. Repeat with remaining mozzarella and chicken.

Coat chicken entirely with panko, gently pressing to adhere.

Place a medium oven-safe pan over medium-high heat and add 2 tsp. olive oil.

Add chicken to pan and sear undisturbed until browned, 2-4 minutes.

Flip, and place pan in hot oven. Cook until chicken reaches a minimum internal temperature of 165 degrees, 8-12 minutes.

While chicken roasts, make dressing.

Combine sour cream, 2 tsp. lemon juice, 1 Tbsp. olive oil, 1/2 tsp. salt, and a pinch of pepper in a mixing bowl.

Once chicken has roasted, add spinach, tomatoes, and roasted vegetables to bowl and toss to combine.

Plate dish as pictured on front of card, squeezing lemon wedge over to taste. Bon appétit!