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. Set cream cheese on counter to soften.

In provided tray, combine cauliflower, tomatoes, 4 tsp. olive oil, and 1/4 tsp. salt. Spread into an even layer.

Bake uncovered in hot oven, 15 minutes.

While vegetables bake, continue recipe.

In a mixing bowl, combine softened cream cheese and mustard. Stir until smooth. In another mixing bowl, add panko, 2 tsp. olive oil, and a pinch of pepper. Stir to combine.

Pat chicken dry and season both sides with 1/4 tsp. salt and a pinch of pepper.

Carefully remove tray from oven and push vegetables to one side. Tray will be hot! Use utensil.

Transfer chicken to now-empty side of tray. Top with mustard-cream cheese mixture, then panko mixture, pressing gently to adhere.

Bake again uncovered in hot oven until vegetables are tender and chicken reaches a minimum internal temperature of 165 degrees, 20-25 minutes.

While meal bakes, line a plate with a paper towel.

Spread bacon evenly on towel-lined plate and microwave until crisp, 1-2 minutes.

Carefully remove tray from oven and bacon from microwave.

Stir butter into vegetables until melted.

To serve, garnish vegetables with crispy bacon. Bon appétit!