Trim and thinly slice green onions.
Peel, trim, and cut carrot and parsnip into ¼" slices on an angle.
Pat chicken breasts dry, and season both sides with ¼ tsp. salt and a pinch of pepper.
Roast the Chicken
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add chicken breasts to hot pan and cook undisturbed until golden brown, 4-6 minutes.
Transfer chicken to prepared baking sheet, seared side up. Roast in hot oven until chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes.
Wipe pan clean and reserve.
While chicken roasts, cook vegetables.
Start the Vegetables
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add carrot and parsnips to hot pan and stir occasionally until slightly charred, 4-5 minutes.
Add 2 Tbsp. water and a pinch of salt and pepper. Cover, and reduce heat to medium. Cook until carrot is tender and water has mostly evaporated, 1-2 minutes.
Finish the Vegetables
Remove cover to pan with vegetables and add butter and BBQ spice rub.
Stir constantly until vegetables are glazed and evenly coated in rub, 1-2 minutes.
Remove from burner.
Make the Sauce
Return pan used to cook chicken to medium heat and add 1 tsp. olive oil. Add green onions (reserve a pinch for garnish) and stir constantly until fragrant, 1-2 minutes.
Add cream and bring to a simmer. Stir occasionally until slightly thickened, 2-3 minutes.
Stir in cheese and season with a pinch of salt and pepper. Remove from burner.
Plate dish as pictured on front of card, spooning sauce on chicken and garnishing with remaining green onions. Bon appétit!