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.

In one provided tray, combine bok choy, edamame, half the garlic salt (reserve remaining for rice), and 2 tsp. olive oil. Cover with foil.

Bake covered in hot oven, 15 minutes.

While vegetables bakes, continue recipe.

Pat chicken dry, and season both sides with umami seasoning. Place chicken in second provided tray and top with 2 tsp. olive oil.

After 15 minutes, carefully remove vegetables tray from oven and drain any excess liquid.

Carefully massage rice in bag to break up any clumps. Remove rice from packaging. Add rice and remaining garlic salt to vegetable tray. Stir to combine and cover with foil. Tray will be hot! Use a utensil.

Bake both trays (chicken uncovered, vegetables and rice covered) in hot oven until rice is heated through and chicken reaches a minimum internal temperature of 165 degrees, 18-22 minutes.

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

While meal bakes, in a microwave-safe bowl, combine honey and teriyaki glaze. Cover with a damp paper towel. Microwave until hot, 20-30 seconds.

Carefully remove from microwave and stir in half the butter (reserve remaining for rice) until melted and combined.

Carefully remove trays from oven. Stir remaining butter into rice and vegetables until melted. Tray will be hot! Use a utensil.

To serve, top rice and vegetables with chicken and garnish with sauce. Bon appètit!