Before starting, preheat the oven to 425°F.Wash and dry all produce. Peel, then cut the sweet potatoes into 1/2-inch pieces. Combine sweet potatoes, 1 tsp salt (dbl for 4 ppl) and enough water to cover (approx. 1-2 inches) in a large pot. (NOTE: 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 to same pot.

While the sweet potatoes cook, cut the zucchini into 1/2-inch half-moons. Finely chop the chives. Pat the chicken dry with paper towels, then season with 1/4 tsp garlic salt (dbl for 4 ppl) and pepper. Set aside.

Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dlb for 4 ppl), then the chicken. Sear, until chicken is golden-brown, 2-3 min per side. Transfer to a baking sheet. Bake, in the middle of the oven, until chicken is cooked through, 10-12 min.\*\*

While the chicken roasts, add the zucchini to the same pan.Cook, stirring occasionally, until tender-crisp 3-4 min. Remove from the heat, then stir in half the chives. Season with salt and pepper. Set aside.

Using a potato masher, mash 2 tbsp butter (dbl for 4 ppl) into potatoes, until smooth. Stir in the remaining chives. Season with salt and pepper. Set aside. Stir together the honey and 1/4 tsp garlic salt (dbl for 4 ppl) in a large bowl. Season with pepper. Set aside.

When the chicken is finished cooking, toss in the large bowl with the honey-garlic sauce. Divide the sweet potato mash, zucchini and honey-garlic chicken between plates. Drizzle any remaining honey-garlic sauce over the chicken.