Zest and halve lime. Cut halves into wedges.

Halve any large butternut squash pieces to roughly match smaller pieces.

Trim and thinly slice green onions on an angle.

Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add butternut squash, a pinch of salt, and 1/4 cup water to hot pan. Cover and stir occasionally until water is almost evaporated and squash is tender, 7-9 minutes.

While butternut squash cooks, continue recipe.

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

Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. 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.

Add 1 tsp. olive oil and corn to hot pan with butternut squash.

Stir often until corn is heated through, 1-2 minutes.

Add potato spice seasoning and 1/4 tsp. salt.

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

Remove from burner.

While squashlotes cooks, continue recipe.

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

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 onions. Squeeze lime wedges over to taste. Bon appétit!