Before starting, preheat the oven to 450˚F. Wash and dry all produce. Cut sweet potato into 1/2-inch pieces.Add sweet potatoes and 1/2 tbsp (1 tbsp) oil 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 and golden-brown, 18-20 min.

Meanwhile, heat a medium non-stick pan over medium-high heat.When hot, add almonds to the dry pan. Toast, stirring often, until golden, 3-4 min. (TIP: Keep your eye on them so they don't burn!)Transfer to a plate.

Peel, then finely chop shallot.Finely chop dill.Zest, then juice lemon.

Add shallots, Dijon, half the honey, half the dill, 1.5 tbsp (3 tbsp) lemon juice and 1 tbsp (2tbsp) oil to a large bowl. Season with salt and pepper, then stir to combine.

Reheat the same pan over medium.While the pan heats, pat chicken dry with paper towels, then add to a medium bowl.Add lemon zest, remaining honey and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then toss to coat chicken.When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear until evenly browned and cooked through, 2-3 min per side.**

Allow sweet potatoes to cool for 3-4 minutes once out of the oven.Add sweet potatoes, spring mix and half the almonds to the bowl with dressing. Toss to combine.Divide salad and chicken between plates.Drizzle any remaining dressing over chicken.Sprinkle feta, remaining almonds and remaining dill over top.