Before starting, preheat the oven to 450°F. Wash and dry all produce. Heat Guide for Step 4 (dbl for 4 ppl): 1/2 tbsp mild, 1 tbsp medium, 1 1/2 tbsp spicy and 2 tbsp extra-spicy! Cut potatoes into 1/2-inch wedges. Add potatoes, 1 tbsp oil (dbl for 4 ppl) and half the BBQ seasoning to a baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until golden-brown, 23-25 min.

While potatoes roast, pat chicken dry with paper towels. Cover each chicken breast with plastic wrap. Using a mallet, rolling pin, or heavy-bottomed pan, carefully pound each chicken breast until 1/2-inch thick. Season with salt and pepper. Combine remaining BBQ seasoning and flour in a large bowl. Add chicken, then toss to coat.

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Cook until golden-brown, 2-3 min per side. (TIP: Don't overcrowd the pan; cook chicken in two batches if needed, using 1 tbsp oil per batch!) Transfer chicken to a parchment-lined baking sheet. Bake in the top of the oven until cooked through, 10-12 min.\*\* Carefully wipe pan clean.

While chicken cooks, trim snap peas. Trim, then halve green beans. Heat the same pan over medium-high. When hot, add beans and 3 tbsp water (dbl for 4 ppl). Cook, stirring often, until water evaporates, 3-4 min. Add snap peas and 1/2 tbsp oil (dbl for 4 ppl). Cook, stirring occasionally, until tender-crisp, 2-3 min. Season with salt and pepper, then set aside.

Core, then finely chop jalapeño, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeño!) Stir together jalapeños and honey in a small microwavable bowl. (NOTE: Reference heat guide.) Microwave on low until warmed through, 25-30 sec. Season with salt.

Divide the potatoes, chicken and veggies between plates. Drizzle hot honey over chicken.