Trim green beans, if necessary, and halve.

Peel, trim, and cut carrot into 1/4" slices. If carrot is larger than 1" in diameter, halve before slicing.

Place a large non-stick pan over medium-high heat and add 1 Tbsp. olive oil. Add green beans, carrots, 1/4 cup water, 1/4 tsp. salt, and a pinch of pepper to hot pan. Cover and cook until water is almost completely evaporated, 4-6 minutes.

Uncover and add zucchini. Stir occasionally until vegetables are tender, 4-6 minutes.

If green beans need more time, add 2 Tbsp. water, cover, and stir occasionally, 1-3 minutes.

Add pesto and stir often until vegetables are coated, 2-4 minutes.

Remove from burner.

While vegetables cook, continue recipe.

Line a microwave-safe plate with a paper towel. Evenly spread bacon on towel-lined plate.

Microwave until crispy, 1-2 minutes.

While bacon microwaves, in a mixing bowl, combine softened cream cheese, garlic and parsley seasoning, half the Parmesan (reserve remaining for chicken), half the mozzarella (reserve remaining for chicken), and a pinch of salt and pepper. Set aside.

Carefully remove bacon from microwave. Stir bacon into mozzarella mixture until combined. Set aside.

Pat chicken dry. Season both sides with a pinch of salt and pepper.

Place another large non-stick pan over medium heat and add 2 tsp. olive oil.

Working in batches if necessary, add chicken to hot pan. 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.

Evenly top chicken with topping, remaining Parmesan, and remaining mozzarella. Chicken will be hot! Use caution. Cover until cheeses are melted, 2-3 minutes.

Remove from burner.

Plate dish as pictured on front of card. Bon appétit!