Zest and halve lime. Cut halves into wedges.

Trim and thinly slice green onions on an angle, keeping white and green portions separate.

In a microwave-safe bowl, combine 2 tsp. olive oil and butternut squash. Cover with a damp paper towel. Microwave covered until tender, 6-9 minutes.

While butternut squash heats, continue recipe.

Pat chicken dry and season both sides with 1/4 tsp. salt and 1/4 tsp. pepper.

Place a large non-stick pan over medium heat and add 2 tsp. olive oil. Working in batches if necessary, add chicken to hot pan and 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. Remove from burner.

While chicken cooks, continue recipe.

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

Add butternut squash, corn, white portions of green onions, potato spice seasoning, and 1/4 tsp. salt to hot pan. Stir occasionally until lightly browned, 3-5 minutes.

If pan is too dry, add 1-2 Tbsp. water, as needed.

Remove from burner.

While squashlotes cook, continue recipe.

In a mixing bowl, combine softened butter (to taste) and 1/2 tsp. lime zest.

Plate dish as pictured on front of card, topping chicken with chipotle-lime butter (to taste) and garnishing squashlotes with sour cream, cheese, and green portions of green onions. Squeeze lime wedges over to taste. Bon appétit!