Remove puff pastry from refrigerator. Using the back of a knife, draw a set of diagonal lines on puff pastry, 1/2" apart. Draw another set of lines in the opposite direction. Halve puff pastry and refrigerate again.

Trim zucchini and yellow squash ends, quarter, and cut into 1/2" pieces.

Coarsely chop spinach.

Halve and peel onion. Slice one half into thin strips (remaining half is yours to use as you please!).

Mince garlic.

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

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

Add garlic to hot pan and stir often until aromatic, 30-60 seconds.

Add spinach and stir often until wilted, 1-2 minutes.

Remove from burner. Transfer garlic and spinach to a mixing bowl. Add softened cream cheese, feta, and a pinch of salt and pepper. Thoroughly combine and set aside.

Wipe pan clean and reserve.

Return pan used to make topping to medium-high heat and add 1 tsp. olive oil.

Add chicken to hot pan and sear until browned, 2-3 minutes per side.

Remove from burner. Transfer chicken to prepared baking sheet. Wipe pan clean and reserve. Chicken will finish cooking in a later step.

Spread topping evenly on chicken.

Remove puff pastry from refrigerator. Stretch puff pastry over chicken and topping, tucking ends under. Chicken will be hot! Use caution.

Roast in hot oven until pastry is golden-brown and chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes.

While chicken roasts, continue recipe.

Return pan used to sear chicken to medium-high heat and add 2 tsp. olive oil.

Add zucchini, yellow squash, and onions to hot pan. Stir often until browned and tender, 6-8 minutes.

Remove from burner. Stir in chimichurri seasoning, 1/4 tsp. salt, and a pinch of pepper until combined.

Plate dish as pictured on front of card. Bon appétit!