Before starting, preheat the oven to 425°F.Wash and dry all produce. Cut sweet potatoes into 1/2-inch wedges.Add sweet potatoes, half the Lemon-Pepper Seasoning and 1 tbsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with salt, then toss to coat.Roast in the middle of the oven, tossing halfway through, until tender and golden-brown, 22-24 min.

Meanwhile, thinly slice chives.Combine chicken, panko, remaining Lemon-Pepper Seasoning, half the chives and 1/4 tsp salt (dbl for 4 ppl) in a medium bowl. Form chicken mixture into two 5-inch-wide patties (4 patties for 4 ppl). (NOTE: Your mixture may look wet, this is normal! In step 3, you can carefully reshape patties when cooking.)

Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then patties. Pan-fry until golden-brown and cooked through, 5-6 min per side.**

Meanwhile, cut tomato into 1/4-inch rounds. Add ranch dressing and remaining chives to a small bowl. Season with salt and pepper, then stir to combine.

Halve buns, then arrange on another unlined baking sheet, cut-side up.Toast in the top of the oven until golden-brown, 4-5 min. (TIP: Keep your eye on buns so they don't burn!)

Spread half the ranch on bottom buns, then stack with patties, some spring mix and tomatoes. Close with top buns. Divide burgers and sweet potatoes between plates. Serve remaining ranch alongside for dipping.