Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball). Place butternut squash and brussels sprouts on prepared baking sheet and toss with 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Massage oil and seasoning into squash. Spread into a single layer. Roast in hot oven until tender, 22-25 minutes. Core tomato, halve lengthwise, and cut into ¼" dice

Place a small non-stick pan over medium heat. Add sugar and 2 Tbsp. water to hot pan and stir until dissolved. Add pepitas and stir constantly until water has evaporated and pepitas are shiny and sticky, 2-3 minutes. Transfer to a plate or cutting board and cool, 5 minutes. When pepitas are cool enough to handle, break into small pieces.

Pat chicken breasts dry, and season both sides with fajita seasoning, ¼ tsp salt and a pinch of pepper. " Place a medium non-stick pan over medium-high heat. Add 1 tsp. olive oil and chicken to hot pan and cook until browned, 2-3 minutes per side. Transfer chicken to prepared baking sheet. Roast until chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes. Reserve pan; no need to wipe clean.

In the same pan over high heat, add the tomatillos and cook until slightly charred, 2 minutes. add cream and bring to a simmer. Remove from heat.

Plate dish as pictured on front of card, topping vegetables with candied pepitas and cotija cheese.. Bon appétit!