Turn oven on to 425 degrees. Let preheat, at least 10 minutes. Wash hands thoroughly with soap and warm water before cooking, and after handling raw meat and seafood. Remove all produce from any packaging or constraints, then thoroughly rinse and pat dry.

Add butternut squash to one provided tray. Add poblanos (to taste) to second provided tray. Spread vegetables into a single layer. Top each tray with 1 tsp. olive oil.

Bake uncovered in hot oven until starting to soften, 15-18 minutes.

While vegetables bake, continue recipe.

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

Crush crispy jalapeños in shipping bag.

After 15-18 minutes, carefully remove both trays from oven. Transfer butternut squash to tray with poblanos and stir to combine. Trays will be hot! Use a utensil.

Place chicken in now-empty tray and top one side evenly with mayonnaise, then crushed crispy jalapeños (use less if spice-averse), pressing gently to adhere.

Bake both trays uncovered in hot oven until vegetables are tender and chicken reaches a minimum internal temperature of 165 degrees, 18-20 minutes.

Cutlet thickness can vary; if you receive a thinner cutlet, we recommend checking for doneness sooner.

Carefully remove both trays from oven. Stir butter and seasoned salt into vegetables. Tray will be hot. Use a utensil.

To serve, top chicken with dressing (to taste). Bon appétit!