Trim ends off green beans. Stem jalapeño, halve, seed, remove ribs, and mince. Wash hands and cutting board after working with jalapeño. In a mixing bowl, combine corn muffin mix, jalapeño, and ½ cup water until a thick batter forms. Set aside. 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 2 tsp. olive oil. Add chicken to hot pan and cook until browned, 2-3 minutes per side. Transfer to one half of prepared baking sheet. Chicken will finish cooking in a later step. Reserve pan; no need to wipe clean.

Top chicken with mayonnaise and crispy onions, pressing onions gently to adhere. Add green beans to empty half of baking sheet. Toss with 2 tsp. olive oil and a pinch of salt and pepper. Massage oil into green beans. Spread into a single layer on their side. Roast in hot oven until green beans are tender and chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes. While chicken and beans roast, make cornbread cakes.

Place a large non-stick pan over medium heat and add 1 Tbsp. olive oil. Working in batches if necessary, add four separate ¼ cup scoops of cornbread batter to hot pan. Cook undisturbed until bubbles form on surface and bottom is lightly browned, 2-3 minutes. Gently flip, and cook undisturbed until cooked through and lightly browned, 2-3 minutes. Transfer to a plate and loosely tent with foil to keep warm.

Return pan used to cook chicken to medium heat. Add blueberries and BBQ sauce to hot pan. Bring to a boil, stirring constantly. Once boiling, remove from burner. Plate dish as pictured on front of card, topping cornbread cakes with blueberry sauce. Bon appétit!