• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Drop cream cheese (in packets) into a small bowl of warm water to soften. • Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!). Trim and halve zucchini lengthwise; cut crosswise into 1/4-inch-thick half-moons. Dice tomato into 1/2-inch pieces. Quarter lemon.

• Place flatbreads on a baking sheet. Bake until golden brown and crispy, 7-9 minutes. (For 4 servings, divide flatbreads between two sheets; toast on top and middle racks.) Open package of chicken and drain off any excess liquid. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken in a single layer and season with salt and pepper. Cook, stirring occasionally, until browned and cooked through, 4-6 minutes. Turn off heat; transfer to a plate. Wipe out pan.

• Meanwhile, heat a large drizzle of oil in a large pan over medium-high heat. Add mushrooms and zucchini; season with salt and pepper. • Cook, stirring occasionally, until veggies are softened and lightly browned, 5-7 minutes. Set aside. Use pan used for chicken.

• Remove cream cheese packets from bowl; discard water and wipe bowl dry. Combine cream cheese and Vidalia onion paste in same bowl; whisk until smooth and creamy.

• Place arugula and tomato in a large bowl. Add juice from one lemon wedge (two wedges for 4 servings) and a drizzle of olive oil (large drizzle for 4). • Season with pepper and toss to combine.

• Evenly spread flatbreads with Vidalia cream and top with veggies. • Cut into squares and divide between plates; top with arugula salad. Serve. Chicken is fully cooked when internal temperature reaches 165°.