Halve any large butternut squash pieces to roughly match smaller pieces.

Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.

Add butternut squash, a pinch of salt, and 1/4 cup water to hot pan. Stir to combine and bring to a simmer.

Once simmering, cover, and stir occasionally until tender and slightly browned, 8-12 minutes.

If pan is dry, add additional 1 Tbsp. water at a time, as needed.

While butternut squash cooks, continue recipe.

Pat chicken dry. Season both sides with half the fajita seasoning (reserve remaining for vegetables), half the garlic salt (reserve remaining for vegetables), and a pinch of salt and pepper.

Place another medium non-stick pan over medium heat and add 2 tsp. olive oil.

Add chicken to hot pan. 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.

While chicken cooks, continue recipe.

Add 1 tsp. olive oil, corn, bacon, a pinch of pepper, remaining fajita seasoning, and remaining garlic salt to hot pan with butternut squash. Stir occasionally until corn is heated through and bacon is crisp, 2-3 minutes.

Remove from burner.

While vegetables cook, continue recipe.

Zest lime and cut into wedges.

In a mixing bowl, combine 1 tsp. lime zest, softened butter, and honey. Set aside.

Plate dish as pictured on front of card, topping chicken with honey-lime butter. Garnish vegetables with chipotle crema and cheese. Squeeze lime wedges over to taste. Slice chicken, if desired. Bon appétit!