Turn oven on to 425 degrees. Let preheat, at least 10 minutes. Thoroughly rinse any fresh produce and pat dry. Spray both provided trays with cooking spray.

In one provided tray, combine broccoli with 1 tsp. olive oil. Spread into an even layer. Spray with cooking spray and top with a pinch of salt.

Pat chicken breasts dry and season both sides with 1/2 tsp. salt and a pinch of pepper. Add chicken to second provided tray and top with 1 tsp. olive oil.

Bake both trays uncovered in hot oven until broccoli is lightly browned and fork tender and chicken reaches a minimum internal temperature of 165 degrees, 17-20 minutes.

While chicken and broccoli bake, continue recipe.

Halve lemon lengthwise. Cut one half into wedges and juice the other half.

In a microwave-safe bowl, combine crème fraîche, 2 tsp. water, and half the cheese (reserve remaining for garnish). Cover with a damp paper towel and microwave, 30 seconds.

Carefully remove from microwave. Stir in 1/2 tsp. lemon juice (add more to taste, if desired) and garlic pepper.

In a mixing bowl, combine half the mayonnaise (reserve remaining for chicken), honey, and mustard.

Carefully remove both trays from oven. Spread remaining mayonnaise evenly on chicken and top with crispy onions, pressing gently to adhere.

To serve, top chicken with mustard sauce and garnish broccoli with crème fraîche mixture and remaining cheese. Squeeze lemon wedges over dish to taste. Bon appétit!