• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Trim, peel, and cut carrots on a diagonal into 1⁄2-inch-thick pieces. Cut potatoes into 1⁄2-inch-thick wedges. • Toss carrots on one side of a baking sheet with a drizzle of oil, salt, and pepper (spread out across entire sheet for 4). Toss potatoes on empty side of sheet with a drizzle of oil, salt, and pepper (use a separate baking sheet for 4). Roast on top rack until tender, 20-25 minutes. (For 4, roast potatoes on top rack and carrots on middle rack.)

• Once veggies have roasted 10 minutes, pat chicken* dry with paper towels; place between two large pieces of plastic wrap. Pound with a mallet or rolling pin until chicken is about 1⁄2 inch thick. Season all over with garlic powder, salt, and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 3-5 minutes per side. TIP: Lower heat if chicken begins to brown too quickly. • Transfer chicken to a cutting board.

• In a large bowl, combine arugula, roasted carrots, and blue cheese dressing.

• Slice chicken crosswise. • Divide arugula and blue cheese salad and potato wedges between plates in separate sections. Top salad with chicken and garnish with walnuts. Serve. Poultry is fully cooked when internal temperature reaches 165°.