Spray grill with cooking spray and heat grill to medium-high. Thoroughly rinse any fresh produce and pat dry. Place green beans, 1 Tbsp. water, 1 tsp. olive. oil, and half the garlic salt (reserve remaining for chicken) in provided grill bag. Roll open end of bag to seal and gently shake to mix. Pat chicken dry, and season both sides with remaining garlic salt and 1 tsp. olive oil.

Place grill bag on hot grill and cook until green beans are tender, 18-20 minutes, flipping once halfway through. While grill bag cooks, place chicken on hot grill and cook until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side. Remove chicken to a plate and let rest, 3 minutes.

Carefully, open grill bag and add mustard. Carefully toss to coat. Add cheese. Let melt, 3 minutes. After cheese has melted, scoop out green beans. Plate dish as pictured on front of card, topping chicken with demi-glace and cherry jam, and green beans with crispy onions. Bon appétit!

If cooking indoors, pat chicken dry and season both sides with half the garlic salt (reserve remaining for green beans). Thoroughly rinse any fresh produce and pat dry. 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. While chicken cooks, place a medium non-stick pan over medium heat and add 1 Tbsp. olive oil. Add green beans and remaining garlic salt to hot pan and stir occasionally until tender, 8-10 minutes. If green beans need more time, add 2 Tbsp. water and stir occasionally, 1-3 minutes. Remove from burner and top with cheese. Follow same plating instructions.