• Before starting, preheat the oven to 450°F.
• Wash and dry all produce. 
• Remove brown spots from sweet potatoes, then cut into 1/4-inch wedges.
• To a parchment-lined baking sheet, add sweet potatoes and 1 tbsp oil. (NOTE: For 4 servings, use 2 parchment-lined baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss coat. Roast in the middle of the oven for 22-24 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and bottom of the oven, rotating sheets halfway through.)

• Meanwhile, pat chicken dry with paper towels. Season with Applewood Smoke Spice, salt and pepper.
• In a large bowl, combine 1/4 tsp (1/2 tsp) chipotle powder and flour. 
• Add chicken, then toss to coat. Transfer to another parchment-lined baking sheet. 
• Drizzle with 1/2 tbsp (1 tbsp) oil. Flip and drizzle the other side with 1/2 tbsp (1 tbsp) oil.
• Bake chicken in the top of the oven for 18-22 min, flipping halfway, until golden and cooked through.**

• Meanwhile, peel, then cut half the onion (use whole onion for 4 servings) into 1/2-inch slices.
• Trim snap peas.
• Heat a large non-stick pan over medium-high. 
• When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then onions and snap peas.
• Cook for 3-4 min, stirring occasionally, until tender-crisp.
• Season with salt and pepper, to taste.
• Transfer to a plate, then cover to keep warm.

• Finely chop jalapeño. (TIP: We suggest using gloves when prepping jalapeños.)
• To a small pot, add honey and 1 tbsp (2 tbsp) jalapeños. 
• Heat over medium for 2-3 min, stirring often, until jalapeños soften.
• Season with salt and pepper, to taste. Remove from heat.

• Thinly slice chicken. 
• Divide sweet potato, chicken and veggies between plates. 
• Drizzle hot honey over chicken. 

If you've opted to get chicken breasts, season in the same way the recipe instructs you to season chicken thighs. Increase roasting time to 18-22 min.**