Pat chicken dry. Season both sides with half the curry powder (reserve remaining for sauce) and half the garlic salt (reserve remaining for vegetables).

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

Add chicken to hot pan. 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 and transfer chicken to a plate. Reserve pan; no need to wipe clean.

While chicken cooks, continue recipe.

Halve lime. Cut one half into wedges and juice the other half.

Stem cilantro and reserve whole leaves.

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

Add zucchini, peas, remaining garlic salt, and garlic pepper to hot pan. Stir occasionally until vegetables are slightly browned and tender, 4-5 minutes.

Remove from burner. Stir in softened butter until melted and combined.

Return pan used to cook chicken to medium heat.

Add coconut milk, remaining curry powder, and a pinch of salt to hot pan. Don't worry if coconut milk has solidified. It is part of natural processes. Break up as needed. Stir to combine and bring to a simmer.

Once simmering, stir occasionally until sauce is slightly thickened, 1-2 minutes.

If too thick, add water, 1 tsp. at a time, until desired consistency is reached.

Add chicken and flip until coated, 1-2 minutes.

Remove from burner. Stir in 2 tsp. lime juice until combined.

Plate dish as pictured on front of card, topping chicken with sauce from pan. Garnish with cilantro. Squeeze lime wedges over to taste. Bon appétit!