Line a microwave-safe plate with a paper towel. Spread bacon evenly on towel-lined plate. Microwave until crisp, 1-2 minutes.

While bacon crisps, mince cilantro (no need to stem).

Halve lemon and juice.

Coarsely crush pecans in shipping bag.

Break broccoli into bite-sized pieces using hands. Trim discolored ends, if necessary.

Carefully remove bacon from microwave.

In a mixing bowl, combine mayonnaise, 1 Tbsp. lemon juice (reserve remaining for marinade), 1/4 tsp. salt, and 1/4 tsp. pepper. Set aside.

In another mixing bowl, combine 1 Tbsp. remaining lemon juice, 1 Tbsp. water, a pinch of salt, half the cilantro (reserve remaining for garnish), minced garlic and chili pepper (use less if spice-averse), and half the chile and cumin rub (reserve remaining for chicken). Set aside.

Pat chicken dry and season both sides with remaining chile and cumin rub.

Place broccoli in a microwave-safe bowl and cover with a damp paper towel. Microwave covered until broccoli turns bright green and desired tenderness is reached, 3-6 minutes.

Set aside. Let cool, 5 minutes.

Once cool enough to handle, transfer broccoli to bowl with lemon mayonnaise dressing. Stir in cranberries, crisped bacon, and pecans until combined and coated. Set aside.

While broccoli cools, continue recipe.

Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add chicken to hot pan and cook until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.

Remove from burner. Add cilantro-garlic marinade (use less if spice-averse) and flip chicken until coated and fragrant, 1-2 minutes.

Plate dish as pictured on front of card, garnishing dish with remaining cilantro. Bon appétit!