Wash and dry produce.

Dice sweet potato into ½-inch pieces. Place in a large microwave-safe bowl and cover with plastic wrap. Microwave until softened, 5-7 minutes. (You’ll finish the sweet potato in Step 5.)

Meanwhile, trim and halve zucchini lengthwise; slice crosswise into ½-inch-thick half-moons. Halve, peel, and slice onion into ½-inch-thick wedges.

In a small bowl combine Vidalia onion paste, mustard, half the maple syrup, and 2 TBSP water (all the maple syrup and 4 TBSP water for 4 servings). Season with pepper.

Pat chicken* dry with paper towels; place between two large pieces of plastic wrap. Pound with a mallet or rolling pin until chicken is about ½-inch thick. Lightly season all over with salt and pepper.

Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 3-5 minutes per side.

Remove pan from heat. Add maple Dijon sauce and 1 TBSP butter (2 TBSP for 4 servings), stirring until butter has melted and turning chicken to evenly coat. TIP: If sauce seems too thick, add a splash or two of water.

Swap in salmon* for chicken. Cook (skin sides down) until skin is crisp, 5-7 minutes. Flip and cook until cooked through, 1-2 minutes more. Turn in pan with maple Dijon sauce as instructed.

While chicken cooks, heat a large drizzle of oil in a second large pan over medium-high heat. Add sweet potato, zucchini, and onion wedges; season with salt and pepper.

Cook, stirring, until softened and lightly browned, 5-7 minutes (7-10 minutes for 4 servings).

Divide vegetable jumble between plates or shallow bowls. Top with chicken. Spoon any remaining maple Dijon sauce from pan over chicken and vegetables. Serve.