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). Stir to combine.

Pat turkey dry with paper towels. Season all over with salt and pepper. 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. Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then zucchini. Cook, stirring often, until tender-crisp, 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.