Before starting, preheat the oven to 450°F. To a medium pot, add 1 1/4 cups water (dbl for 4 ppl). Cover and bring to a boil over high heat. Wash and dry all produce. Cover and bring to a boil over high heat. Wash and dry all produce. Cut sweet potato into 1/2-inch pieces. Add sweet potatoes and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven, stirring halfway through, until tender, 16-18 min.

While sweet potatoes roast, add rice and half the garlic salt to the boiling water. Reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.

While rice cooks, pat chicken dry with paper towels. Add chicken, Jerk Spice Blend, remaining garlic salt and 1/2 tbsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with pepper, then toss to coat. Roast in the top of the oven for 8 min, then drizzle BBQ sauce over chicken. Continue to roast until cooked through, 4-6 min.**

While chicken roasts, core, then cut poblano into 1/2-inch pieces, removing seeds for less heat. (TIP: We suggest using gloves when prepping poblanos!) Drain and rinse corn. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then onions, poblanos and half the corn (use all for 4 ppl). Cook, stirring occasionally, until tender-crisp, 5-6 min. Season with salt and pepper. Remove the pan from heat and set aside.

Zest, then juice half the lime (whole lime for 4 ppl). Cut any remaining lime into wedges. Add mayo, lime juice and half the lime zest to a small bowl. Season with pepper, then stir to combine.

Fluff rice with a fork. Stir in veggies and remaining lime zest. Divide rice between plates. Top with sweet potatoes and chicken, then drizzle with lime mayo. Squeeze over a lime wedge, if desired.