Halve potatoes.

Place potatoes on prepared baking sheet and toss with 1 Tbsp. olive oil, half the garlic salt (reserve remaining for broccoli), and 1/4 tsp. pepper. Spread into a single layer, cut-side down.

Roast in hot oven, 15 minutes.

While potatoes roast, continue recipe.

Cut broccoli into bite-sized pieces.

Trim and thinly slice green onions on an angle, keeping white and green portions separate.

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

Evenly spread panko on a plate.

Coat chicken evenly on both sides with mayonnaise. Place chicken onto plate with panko and flip until coated on both sides, pressing gently to adhere.

After 15 minutes, carefully remove baking sheet from oven. Push potatoes to one side of baking sheet.

Place broccoli on now-empty side. Baking sheet will be hot! Use a utensil. Toss broccoli with 2 tsp. olive oil, remaining garlic salt, and a pinch of pepper.

Roast again in hot oven until potatoes and broccoli are tender, 15-18 minutes.

While potatoes and broccoli roast, continue recipe.

Place a large non-stick pan over medium heat and add 2 Tbsp. 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. Transfer chicken to another plate. Wipe pan clean and reserve.

Return pan used to cook chicken to medium heat and add 1 tsp. olive oil.

Add white portions of green onions to hot pan and stir occasionally, 1 minute.

Add cream cheese, pesto, and 1/4 cup water. Bring to a simmer.

Once simmering, stir until combined. Remove from burner.

If sauce is too thick, add additional water, 1 tsp. at a time, until desired consistency is reached.

Plate dish as pictured on front of card, topping chicken with sauce and garnishing vegetables with Parmesan. Top dish with green portions of green onions. Bon appétit!