• Before starting, preheat the oven to 450°F.
• Wash and dry all produce.
• Remove brown spots from potatoes, then cut into 1/2-inch pieces.
• To a parchment-lined baking sheet, add potatoes, 1 tsp BBQ Seasoning and 1/2 tbsp (1 tbsp) oil. Toss to coat.
• Roast in the middle of the oven for 24-26 min, tossing halfway through, until golden and tender.

• Meanwhile, to a small microwavable bowl, add 1/2 tbsp (1 tbsp) butter. Microwave for 30 sec, until melted.
• To the bowl with melted butter, add panko, remaining BBQ Seasoning and 1 tsp (2 tsp) oil. Stir to combine.

• Pat chicken dry with paper towels. Season all over with salt and pepper.
• Cover each chicken breast with plastic wrap.
• Using a mallet, rolling pin or heavy-bottomed pan, carefully pound each chicken breast until 1/2-inch thick.
• Evenly spread sour cream over tops of chicken, then sprinkle with panko mixture, gently pressing down to adhere.

• Transfer chicken to another parchment-lined baking sheet.
• Roast in the bottom of the oven for 16-18 min, until chicken is cooked through.**

• Meanwhile, cut zucchini in half lengthwise, then into 1/2-inch half-moons.
• Peel, then cut carrot in half lengthwise, then into 1/4-inch half- moons.
• Heat a large non-stick pan over medium.
• When hot, add 1 tbsp (2 tbsp) oil, then carrots. Cook for 5-6 min, stirring often, until tender-crisp. 
• Add zucchini. Cook for 3-4 min, stirring often, until veggies are tender. 

• In another small bowl, stir together honey and half the hot sauce (use all for 4 servings).
• Thinly slice chicken.
• Divide chicken, potatoes and zucchini between plates.
• Drizzle hot honey sauce over top.

If you've opted to get chicken breasts, prep and cook in the same way the recipe instructs you to prep and cook the turkey breast portions.**