Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut potatoes into 1/2-inch pieces. Add potatoes, 1 tsp BBQ Seasoning and 1/2 tbsp oil (dbl both for 4 ppl) to a parchment-lined baking sheet, then toss to coat. Roast in the middle of the oven, tossing halfway through, until golden-brown and tender, 24-26 min.

Meanwhile, add 1/2 tbsp butter (dbl for 4 ppl) to a small microwave-safe bowl. Microwave until melted, 30 sec. Add panko, remaining BBQ Seasoning and 1 tsp oil (dbl for 4 ppl) to the bowl with melted butter. Stir to combine.

Pat turkey dry with paper towels. Season all over with salt and pepper. Cover each turkey portion with plastic wrap. Using a mallet, rolling pin or heavy-bottomed pan, carefully pound each turkey portion until 1/2-inch thick. Evenly spread sour cream over tops of turkey, then sprinkle with panko mixture, gently pressing down to adhere.

Transfer turkey to another parchment-lined baking sheet. Roast in the bottom of the oven until turkey is cooked through, 16-18 min.**

Meanwhile, cut zucchini in half lengthwise, then into 1/2-inch half-moons. Peel, then cut carrot in half lengthwise, then into 1/4-inch half moons. Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then carrots. Cook, stirring often, until tender-crisp, 5-6min. Add zucchini. Cook, stirring often, until veggies are tender, 3-4 min.

Stir together honey and half the hot sauce (use all for 4 ppl) in another small bowl. Thinly slice turkey. Divide turkey, potatoes and zucchini between plates. Drizzle hot honey sauce over top.