Preheat oven to 425 degrees. Trim ends from 2 whole summer squash. Halve lengthwise, lay flat, and slice across 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 with damp paper towels; remove stems if desired, then slice about ¼ inch thick.

Place squash and tomato in a medium bowl. Drizzle with 1 tablespoon cooking oil. Season with ¼ teaspoon Mexican spice blend, ¼ teaspoon salt, and a pinch of pepper. Stir to coat. Spread veggies 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 ½ teaspoon Mexican spice blend. Heat 1½ tablespoons cooking oil in a large sauté pan over medium-high. Add chicken to hot pan and cook 5-7 minutes per side, or until fully cooked. Transfer chicken to a cutting board.

Heat 1½ tablespoons cooking oil in the same pan over medium-high. Add scallion whites and mushrooms; cook 3-5 minutes until softened, stirring occasionally. Add 1½ oz creamy mushroom broth and about ¼ cup water. Simmer 2-3 minutes until slightly reduced, stirring occasionally. Add 1 tablespoon butter and season with salt and pepper to taste, stirring until the butter has melted.

Reduce heat to medium low. Transfer chicken to pan with mushroom sauce. 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!