Turn oven on to 425 degrees. Let preheat, at least 10 minutes. Wash hands thoroughly with soap and warm water before cooking, and after handling raw meat and seafood. Remove all produce from any packaging or constraints, then thoroughly rinse and pat dry.

Trim green beans, if necessary.

In provided tray, combine green beans, 1 Tbsp. water, and 1 tsp. olive oil. Cover with foil.

Bake covered in hot oven, 20 minutes.

While green beans bake, continue recipe.

Finely crush crispy bell peppers in shipping bag.

In a mixing bowl, combine crispy bell peppers, shredded cheese, panko, and half the crème fraîche (reserve remaining for crema).

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

After 20 minutes, carefully remove tray from oven and push green beans to one side. Transfer chicken to now-empty side of tray. Tray will be hot! Use a utensil.

Top chicken evenly with bell pepper-cheese topping, pressing gently to adhere.

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

While meal bakes, in another mixing bowl, combine pesto, remaining crème fraîche, 1 tsp. water, and a pinch of salt and pepper. If too thick, add water, 1 tsp. at a time, until desired consistency is reached.

Carefully remove tray from oven and stir tomato feta sauce into green beans.

To serve, top chicken with crema and garnish green beans with feta. Bon appétit.