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. Remove all produce from any packaging or constraints, then thoroughly rinse and pat dry.

In provided tray, combine broccoli, zucchini, peppers, garlic pepper, garlic salt, and 2 tsp. olive oil. Massage oil and seasoning into vegetables. Spread into an even layer. Cover tray with foil.

Bake covered in hot oven, 10 minutes.

While vegetables bake, continue recipe.

Pat chicken dry and season both sides with poultry seasoning.

In a mixing bowl, combine cream cheese, shredded cheese, and diced jalapeños (to taste). Stir thoroughly until combined.

After 10 minutes, carefully remove tray from oven. Drain excess liquid and push vegetables to one side of tray. Tray will be hot! Use a utensil.

Transfer chicken to now-empty side of tray. Top evenly with cheese mixture (use less if spice-averse).

Bake uncovered in hot oven until vegetables are tender and chicken reaches a minimum internal temperature of 165 degrees, 20-25 minutes.

While meal bakes, crush crispy jalapeños in shipping bag.

Carefully remove tray from oven and drain excess liquid.

To serve, top chicken with crispy jalapeños (to taste) and drizzle chipotle crema over vegetables. Bon appétit!