• Pat chicken* dry; season with garlic powder, salt, and pepper. • Drizzle oil in a hot large pan. Cook chicken until browned and cooked through, 3-5 minutes per side. Turn off heat; transfer to a plate. Wipe out pan. TIP: If chicken is browning too quickly, reduce heat to medium and cover pan with lid.

• Meanwhile, wash and dry produce. • Dice potatoes into 1-inch pieces (peel if desired). • In a large microwave-safe bowl, season potatoes with salt and pepper. Add 2 TBSP butter (4 TBSP for 4) to bowl and cover with plastic wrap. • Microwave until potatoes are tender and steaming, 6-7 minutes. Remove plastic wrap and stir to combine. TIP: If your potatoes need more time to cook, cover bowl with plastic wrap again and microwave in 1-minute intervals. • Meanwhile, trim and thinly slice scallion greens (save whites for another use). TIP: While potatoes and chicken cook, feel free to toss the salad in Step 4!

• In pan used for chicken, off heat, whisk together cream sauce base, cheese, scallion greens, and a splash of water until thoroughly combined and smooth, 30-60 seconds. TIP: If the cheese isn’t melting, return pan to low heat.

• In a second large bowl, combine mixed greens, sunflower seeds, and dried cherries with as much vinaigrette as you like. • Drizzle chicken and potatoes with as much cheddar sauce as you like. Serve with salad on the side. Chicken is fully cooked when internal temperature reaches 165°