Trim zucchini ends and cut into 1/2" rounds on an angle.

Coarsely chop cilantro (no need to stem).

Remove husks from tomatillos, rinse, and cut into 1/2" dice.

Mince garlic.

Stem jalapeño, seed, remove ribs, and cut into 1/4" dice. Wash hands and cutting board after working with jalapeño.

Pat chicken dry and season both sides with half the fiesta seasoning (reserve remaining for zucchini).

Combine tomatillos, garlic, and jalapeños (to taste) on prepared baking sheet. Toss with 1 tsp. olive oil and 1/4 tsp. salt. Spread into an even layer on one side of sheet.

On empty side of sheet, place zucchini in an even layer. Top evenly with remaining fiesta seasoning, cotija, and 1 tsp. olive oil.

Roast in hot oven until vegetables are fork-tender and cheese is melted, 8-12 minutes.

While vegetables roast, continue recipe.

Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.

Add chicken 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. Transfer chicken to a plate and tent with foil.

While chicken cooks, continue recipe.

In a microwave-safe bowl, combine corn, garlic salt, and 1 tsp. olive oil. Cover with a damp paper towel.

Microwave covered until heated through, 1-2 minutes.

Carefully remove from microwave and stir in mayonnaise and quesadilla cheese.

For a smooth salsa verde, add tomatillos, garlic, jalapeños (to taste), 1 Tbsp. water, half the cilantro (reserve remaining for garnish), and a pinch of salt to food processor. Pulse until smooth, 30-60 seconds.

Alternatively, skip pulsing in processor. Finely chop all ingredients into a chunky salsa-like texture. Combine in a mixing bowl with a pinch of salt.

Plate dish as pictured on front of card, topping chicken with salsa verde (to taste). Garnish corn elotes with remaining cilantro, to taste. Slice chicken, if desired. Bon appétit!