Step 1

• Wash and dry produce. • Quarter potatoes (peel if you prefer). Finely chop chives. Dice cucumber. Dice tomato.

Step 2

• In a microwave-safe bowl, season potatoes with salt and pepper. Add garlic herb butter and cover with plastic wrap; microwave until tender and steaming, 4-5 minutes.

Step 3

• Meanwhile, pat chicken* dry and season with salt and pepper. Drizzle oil in a hot pan; cook chicken until cooked through, 5-7 minutes per side. Turn off heat; transfer to a plate and cover with foil. Wipe out pan. • Heat another drizzle of oil in same pan. Cook cream sauce, cheese, and chives, stirring, until sauce is smooth and slightly thickened, 1-2 minutes.

Step 4

• In a bowl, toss mixed greens, cucumber, tomato, and dressing. • Spoon sauce over chicken and potatoes. Serve with salad. Chicken is fully cooked when internal temperature reaches 165°.