Zest and halve lemon. Cut one half into wedges and juice the other half.

Break broccoli into bite-sized pieces using hands.

Trim and thinly slice green onions.

Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil. Add 1 Tbsp. panko (reserve remaining for chicken) to hot pan. Toast until lightly browned, 1-2 minutes.

Remove from burner. Transfer to a mixing bowl and let cool, 1-2 minutes.

Wipe pan clean and reserve.

Add Parmesan and 1/2 tsp. lemon zest to toasted panko and stir to combine. Set aside.

Pat chicken dry and season both sides with a pinch of salt and pepper. Spread mayonnaise evenly on one side of chicken.

Combine remaining panko, 1/4 tsp. salt, and Everything Bagel blend on a plate, spreading into an even layer. Place chicken, mayonnaise-side down, onto panko mixture, pressing firmly to adhere.

Place another medium non-stick pan over medium heat and add 1 Tbsp. olive oil. Add chicken, panko-side down first, to hot pan, and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.

Remove from burner.

While chicken cooks, continue recipe.

Return pan used to toast panko to medium heat and add 2 tsp. olive oil.

Add broccoli and 1/4 cup water to hot pan. Cover and cook until water is almost completely evaporated, 4-6 minutes.

Uncover and stir occasionally until tender, 2-3 minutes.

Remove from burner. Season with 1/4 tsp. salt and a pinch of pepper.

In a microwave-safe bowl, combine softened cream cheese, 1 Tbsp. all-purpose flour, green onions, a pinch of pepper, 2 Tbsp. water, and 1 tsp. lemon juice.

Microwave uncovered until smooth and heated through, 45-60 seconds, stirring every 15 seconds.

Carefully remove from microwave. If too thick, add additional water, 1 tsp. at a time and up to 1 Tbsp., until desired consistency is reached.

Plate dish as pictured on front of card, topping chicken with sauce and garnishing broccoli with panko-lemon zest topping. Squeeze lemon wedges over broccoli to taste. Bon appétit!