• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. • Pat cauliflower rice dry with paper towels. Trim, peel, and cut carrots lengthwise into quarters; slice into 1⁄2-inch pieces. Thinly slice scallions, separating whites from greens.

• Place 2 TBSP butter (4 TBSP for 4 servings) in a medium microwave- safe bowl. Cover with plastic wrap and microwave until melted, 30 seconds. • Stir in cauliflower rice, panko, Parmesan, salt, and pepper. Set aside until ready to use in Step 5.

• Pat chicken* dry with paper towels. • Heat a drizzle of oil in a large, preferably ovenproof, pan over medium-high heat. Add chicken, half the thyme (all for 4 servings), salt, and pepper to pan. Cook, stirring occasionally, until chicken is browned and cooked through, 4-6 minutes. • Turn off heat; transfer to a plate. Wipe out pan.

• Heat a large drizzle of oil in pan used for chicken over medium-high heat. Add carrots, scallion whites, and half the garlic powder (all for 4 servings). Cook, stirring occasionally, until veggies begin to soften, 3-4 minutes. • Return chicken to pan. Evenly sprinkle flour over chicken and veggies and cook, stirring, until no lumps remain, 30-60 seconds. • Add 11⁄4 cups water (21⁄2 cups for 4) and stock concentrates. Cook, stirring, until sauce has thickened, 2-4 minutes. Remove from heat. • Stir in peas and cream cheese until combined. Taste and season with salt and pepper if desired.

• Smooth chicken and veggie mixture out in an even layer with the back of a spoon. TIP: If your pan isn’t ovenproof, transfer filling to an 8-by-8- inch baking dish (13-by-9-inch baking dish for 4) now. • Sprinkle with cauliflower-Parmesan topping. • Bake on top rack until topping is golden brown, 12-15 minutes.

• Garnish chicken bake with scallion greens. Divide between plates or serve family style directly from pan. Chicken is fully cooked when internal temperature reaches 165°.