Preheat oven to 425 degrees. Trim ends from 2 whole summer squash. Halve lengthwise and slice into half-moons, about ½ inch thick. Cut 1 whole Roma tomato lengthwise into wedges, about ½ inch thick. Trim and thinly slice 1 whole scallion, separating whites from greens. Wipe 4 oz cremini mushrooms clean, remove stems if desired, and slice about ¼ inch thick.

Place squash and tomato in a medium bowl. Drizzle with 1 tablespoon cooking oil. Season with ¾ teaspoon Mexican spice blend, ¼ teaspoon salt, and a pinch of pepper. Stir to coat. Spread veggies in a single layer on a lightly oiled, foil-lined baking sheet. Roast 12-15 minutes, or until fork-tender, flipping halfway through.

Pat 2 (6 oz) chicken cutlets dry with paper towels. Season with salt, pepper, and ⅜ teaspoon Mexican spice blend. Heat 1½ tablespoons cooking oil in a large sauté pan over medium-high heat. Add chicken, cook 5-7 minutes on each side, or until fully cooked. Transfer chicken to a cutting board.

In the same pan used for chicken, heat 1½ tablespoons cooking oil over medium-high heat. Add scallion whites and mushrooms. Cook 3-5 minutes, or until softened, stirring occasionally. Add 1½ oz creamy mushroom broth and ¼ cup water. Simmer 2-3 minutes, or until broth has slightly reduced. Add 1 tablespoon butter, season with salt and pepper to taste, and stir until butter melts.

Reduce heat under pan with sauce to medium-low. Transfer chicken to the pan. Spoon sauce over chicken. Sprinkle with 1 oz Monterey Jack cheese. Cover pan with lid and cook 1-2 minutes, or until cheese melts.

Pool creamy mushroom sauce from pan on one side of each plate. Top with Monterey Jack smothered chicken. Serve roasted veggies on the side. Garnish with scallion greens. Enjoy!