Trim zucchini ends and cut lengthwise into 1/2" planks. Zucchini quantity may vary, but total weight will remain the same. Don't worry; recipe instructions are not impacted.

Halve tomatoes. If you receive one whole tomato instead, not to worry; simply core tomato, cut into 1/2" dice, and proceed with recipe instructions.

Stem jalapeño, halve, remove seeds and ribs, and mince. Wash hands and cutting board after working with jalapeño.

In a mixing bowl, combine cheese and panko. Set aside.

Place zucchini on prepared baking sheet. Massage 1 tsp. olive oil, garlic pepper, and 1/4 tsp. salt into zucchini. Spread into a single layer on one side of sheet.

Roast in hot oven, 10 minutes.

While zucchini roasts, continue recipe.

Pat chicken dry and season both sides with a pinch of salt and pepper.

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

Add chicken to hot pan and cook until browned, 2-3 minutes per side.

Remove from burner.

Chicken will finish cooking in a later step.

After 10 minutes, carefully remove zucchini from oven. Evenly top zucchini with panko-cheese topping.

Place tomatoes in center of sheet, leaving room for chicken. Transfer chicken to empty side of baking sheet. Wipe pan clean and reserve.

Roast in hot oven until vegetables are golden-brown and chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes.

While chicken and vegetables roast, continue recipe.

Return pan used to sear chicken to medium-low heat and add 1 tsp. olive oil.

Add jalapeños (to taste) to hot pan. Stir occasionally until bright green, 30-60 seconds.

Add 1 Tbsp. water and cream base and stir until combined. Bring to a simmer.

Once simmering, stir occasionally until combined and heated through, 1-2 minutes.

If too thick, add additional water, 1 tsp. at a time, until desired consistency is reached.

Remove from burner.

Plate dish as pictured on front of card, topping chicken with sauce (to taste). Bon appétit!