Turn oven on to 425 degrees. Let preheat, at least 10 minutes. Thoroughly rinse any fresh produce and pat dry.

In one provided tray, combine broccoli with 1 tsp. olive oil. Spread into an even layer. Spray with cooking spray and top with a pinch of salt.

Bake uncovered in hot oven until browned and fork-tender, 14-16 minutes.

While broccoli bakes, continue recipe.

Pat chicken breasts dry, and season both sides with 1/2 tsp. salt and a pinch of pepper.

Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add chicken to hot pan. Cook undisturbed until browned, 2-4 minutes on one side.

Remove from burner. Transfer chicken, seared-side up, to second provided tray.

Bake uncovered in hot oven until chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes.

While chicken and broccoli bake, continue recipe.

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

In a microwave-safe bowl, combine crème fraîche, 2 tsp. water, and half the cheese (reserve remaining for garnish). Cover with a damp paper towel and microwave, 30 seconds.

Carefully remove from microwave. Stir in 1/2 tsp. lemon juice (add more to taste, if desired) and garlic pepper.

In a mixing bowl, combine half the mayonnaise (reserve remaining for chicken), honey, and mustard.

Carefully remove both trays from oven. Spread remaining mayonnaise evenly on chicken and top with crispy onions, pressing gently to adhere.

To serve, top chicken with mustard sauce and garnish broccoli with crème fraîche mixture and remaining cheese. Squeeze lemon wedges over dish to taste. Bon appétit!