Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut sweet potatoes into 1/2-inch wedges. Peel, then mince or grate garlic. Add sweet potatoes, garlic, 1 tbsp oil (dbl for 4 ppl) and half the Lemon-Pepper Seasoning to a parchment-lined baking sheet. Season with salt, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 22-24 min.

While sweet potatoes roast, cut tomatoes into 1/4-inch rounds. Thinly slice chives. Pat chicken dry with paper towels. Carefully slice into the centre of each chicken breast, lengthwise and parallel to the cutting board. Cut straight through to the other end. (NOTE: You will have 4 pieces of chicken in total for 2 ppl, 8 pieces for 4 ppl.) Sprinkle with remaining Lemon-Pepper Seasoning.

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil, then chicken. Pan-fry until golden-brown and cooked through, 3-4 min per side. (NOTE: Don't overcrowd the pan! Cook in batches for 4 ppl, using 1 tbsp oil per batch!) Transfer to a plate. Set aside.

While chicken cooks, whisk together sour cream, mayo, chives and 1/2 tsp sugar (dbl for 4 ppl) in a small bowl. Season with salt and pepper. Set aside.

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

Spread half the ranch on bottom buns. Top with lemon-pepper chicken, tomato slices, some spring mix and top buns. Divide burgers and sweet potatoes between plates. Serve remaining ranch on the side for dipping.