Halve any large butternut squash pieces to roughly match smaller pieces.

Place butternut squash on prepared baking sheet and toss with 1 tsp. olive oil and 1/4 tsp. salt. Spread into an even layer.

Place garlic cloves and 1 tsp. olive oil on a piece of foil and form a foil pouch around garlic. Place pouch in one corner of baking sheet, opening-side up.

Roast in hot oven, 20 minutes.

While butternut squash and garlic roast, continue recipe.

Trim zucchini ends, quarter, and cut into 1" dice. Zucchini quantity may vary, but total weight will remain the same. Don't worry; recipe instructions are not impacted.

Zest, halve, and juice lime.

Mince cilantro; no need to stem.

After 20 minutes, carefully remove sheet from oven. Remove garlic from pouch and transfer to a mixing bowl. Set aside and let cool, 5 minutes.

Add zucchini, taco seasoning, 1/4 tsp. salt, and 1/4 tsp. pepper to baking sheet. Stir to combine and push vegetables to one side of sheet. Sheet will be hot! Use a utensil.

Pat chicken dry. Season both sides with 1 tsp. olive oil, adobo seasoning, and a pinch of salt. Place chicken on empty side of sheet.

Roast in hot oven until vegetables are tender 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.

Carefully remove sheet from oven and stir remaining garlic paste (prepared in a later step) into vegetables.

While vegetables and chicken roast, continue recipe.

Once garlic is cool enough to handle, mash until smooth.

In another mixing bowl, combine half the garlic paste (reserve remaining for vegetables), 1 Tbsp. lime juice (to taste), honey, creme fraiche, cilantro, 1/4 tsp. lime zest, and a pinch of salt and pepper.

Plate dish as pictured on front of card, topping chicken with sauce. Garnish vegetables with cheese and tortilla strips. Bon appétit!