Before starting, preheat the oven to 450˚F. Wash and dry all produce. Roughly chop seed blend. Combine chopped seeds, chicken salt and panko in a shallow dish. Pat chicken dry with paper towels, then season all over with salt and pepper. Coat chicken with mayo. Working with one breast at a time, press both sides into seed mixture to coat completely.

Transfer chicken to a parchment-lined baking sheet, then drizzle 1 tbsp oil (dbl for 4 ppl) over top. Bake in the top of the oven, flipping halfway through, until cooked through, 15-18 min.**

While chicken bakes, strip 1 tbsp thyme leaves (dbl for 4 ppl) from stems. Peel, then cut carrot into 1/4-inch coins. Peel, then cut beet into 1/2-inch pieces. (TIP: We suggest using gloves when prepping beets!) Add carrots, beets, thyme, half the honey and 1 tbsp oil (dbl for 4 ppl) to another parchment-lined baking sheet. Season with salt and pepper, then toss to combine. Roast in the middle of the oven, stirring halfway through, until veggies are tender, 18-20 min.

Peel, then cut potatoes into 1-inch pieces. Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer uncovered until fork-tender, 10-12 min.

Drain and return potatoes to the same pot, off heat. Roughly mash sour cream, half the goat cheese and 2 tbsp butter (dbl for 4 ppl) into potatoes until slightly mashed. (NOTE: 'Smashed' potatoes will still have a few chunks!) Season with salt and pepper.

Divide chicken, mash and veggies between plates. Crumble remaining goat cheese over veggies. Drizzle remaining honey over chicken.