In a microwave-safe bowl, combine 1 Tbsp. olive oil and butternut squash. Microwave uncovered until fork-tender, 5-8 minutes.

Carefully remove bowl from microwave.

While butternut squash microwaves, zest and halve lemon. Cut one half into wedges and juice the other half.

Pat chicken breasts dry and season all over with 1/2 tsp. salt and 1/4 tsp. pepper.

Place flour on a plate and spread into a single layer. Place chicken in flour and flip to coat both sides, pressing gently to adhere. Shake off any excess flour.

Place a large non-stick pan over medium heat and add 2 tsp. olive oil. Add chicken to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 3-5 minutes per side.

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

Remove from burner and transfer chicken to a plate. Reserve pan; no need to wipe clean.

While chicken cooks, continue recipe.

Place a medium pot over medium heat. Add 1/2 cup water, chicken base, and garlic salt to hot pot. Stir to combine and bring to a simmer.

Once simmering, reduce heat to low. Add orzo and microwaved butternut squash. Stir constantly until orzo and squash are heated through and liquid is mostly absorbed, 3-4 minutes.

Remove from burner. Stir in softened butter and half the cheese (reserve remaining for garnish) until melted and combined.

Return pan used to cook chicken to low heat. Add cream base, 1 1/2 tsp. lemon zest, and 1 Tbsp. lemon juice to hot pan. Bring to a simmer, stirring constantly.

Once simmering, add chicken. Flip chicken until coated and sauce has slightly thickened, 1-2 minutes.

Remove from burner.

Plate dish as pictured on front of card, topping chicken with sauce from pan and garnishing orzo with remaining cheese. Squeeze lemon wedges over to taste. Bon appétit!