• Before starting, preheat the oven to 425°F. Wash and dry all produce.
• Remove any brown spots from potatoes, then peel if you like, and cut into 1-inch pieces.
• To a large pot, add potatoes, 2 tsp salt and enough water to cover by approx. 1 inch (use same for 4 servings). Cover and bring to a boil over high. Cook for 10-12 min, until fork-tender.
• Drain and return potatoes to the same pot, off heat.

• Meanwhile, cut broccoli into 1-inch pieces.
• Halve zucchini lengthwise. Cut into 1/4-inch half-moons.
• Peel, then mince or grate garlic.
• In a small bowl, combine honey and chipotle sauce.

• Pat chicken dry with paper towels. Season with salt, pepper and half the Applewood Smoke Spice (use all for 4 servings).
• Heat a large non-stick pan over medium. When hot, add 1/2 tbsp (1 tbsp) oil and chicken. Pan-fry chicken for 2-3 min per side, until golden. Transfer chicken to a parchment-lined baking sheet. Roast in the middle of the oven for 10-12 min, until cooked through.**
• Rinse out the pan.

• Reheat the same pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, broccoli, zucchini and 1/4 cup water (use same for 4 servings). Season with Zesty Garlic Blend and pepper.
• Cook for 4-6 min, stirring often, until veggies are tender-crisp and liquid has absorbed.

• Roughly mash 1 tbsp (2 tbsp) butter, garlic and sour cream into potatoes. (NOTE: 'Smashed' potatoes will still have a few chunks!) Season with salt and pepper.

• Thinly slice chicken.
• Divide chicken, potatoes and veggies between plates.
• Spoon chipotle-honey sauce over chicken.

If you've opted to get chicken, prep and cook in the same way the recipe instructs you to cook pork chops, increasing the roasting time to 10-12 minutes.