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

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 sheet from oven. Evenly top zucchini with panko-cheese mixture.

Place tomatoes in center 1/3 of sheet.

Transfer chicken to empty side of sheet. Wipe pan clean and reserve.

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

Carefully remove from oven.

While chicken and vegetables roast, continue recipe.

Place pan used to sear chicken over 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. Stir to combine and bring to a simmer.

Once simmering, stir occasionally until sauce is slightly thickened, 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!