Before starting, preheat the oven to 450°F.Wash and dry all produce. Cut the sweet potato into 1/2-inch wedges. Toss the sweet potatoes with 1 tbsp oil (dbl for 4 ppl) and half the lemon-pepper seasoning on a parchment-lined baking sheet. Season with salt. Roast in the middle of the oven, tossing sweet potatoes halfway through cooking, until golden-brown, 22-24 min.

While the potatoes roast, slice the tomatoes into 1/4-inch rounds. Finely chop the chives. Pat the chicken dry with paper towels. Carefully slice into the centre of each breast, lengthwise and parallel to the cutting board. Cut straight through to the other end. (NOTE: you will have 4 chicken pieces in total for 2 ppl or 8 pieces for 4 ppl) Sprinkle with the remaining lemon-pepper seasoning.

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

While the 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 cut-side up on another baking sheet. 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, then add lemon-pepper chicken. Top with some spring mix and tomato slices. Finish with top bun. Divide between plates and serve with sweet potato wedges and remaining ranch, for dipping.