Cut potatoes into 1" dice.

Place potatoes in a microwave-safe bowl and cover with a damp paper towel. Microwave covered until tender, 6-8 minutes.

While potatoes microwave, zest and halve lemon. Cut one half into wedges and juice the other half.

Trim green beans, if necessary.

Pat chicken dry and season both sides with rotisserie chicken seasoning and 1/4 tsp. salt.

Place a large non-stick pan over medium heat and add 2 tsp. olive oil. Working in batches if necessary, add chicken to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 3-5 minutes per side.

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

Remove from burner. Transfer chicken to a plate and tent with foil. Reserve pan; no need to wipe clean.

While chicken cooks, continue recipe.

Place another large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add green beans, cauliflower, half the seasoned salt (reserve remaining for potatoes), and 2 Tbsp. water to hot pan. Cover and stir occasionally until water evaporates, 4-6 minutes.

Uncover and stir in 2 tsp. lemon juice (reserve remaining for sauce), lemon zest (to taste), and a pinch of salt and pepper. Stir occasionally until tender, 2-3 minutes.

Remove from burner.

Return pan used to cook chicken to medium-high heat. Add 2 tsp. olive oil, microwaved potatoes, remaining seasoned salt, and a pinch of salt and pepper to hot pan. Stir often until lightly browned, 4-6 minutes.

Remove from burner.

While potatoes cook, combine 1/4 cup water and cream cheese in another microwave-safe bowl. Cover with a damp paper towel. Microwave covered until hot, 30-60 seconds.

Carefully remove from microwave. Stir until smooth.

Stir in butter and remaining lemon juice until melted and combined.

Plate dish as pictured on front of card, topping chicken with sauce. Garnish vegetables with almonds. Squeeze lemon wedges over dish to taste. Bon appétit!