• Before starting, preheat the oven to 450°F.
• Wash and dry all produce. 
• Remove brown spots from sweet potatoes, then cut into 1/4-inch wedges.
• To a parchment-lined baking sheet, add sweet potatoes and 1 tbsp oil. (NOTE: For 4 servings, use 2 parchment-lined baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss coat. Roast in the middle of the oven for 22-24 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and bottom of the oven, rotating sheets halfway through.)

• Meanwhile, pat chicken dry with paper towels. Season with Applewood Smoke Spice, salt and pepper.
• In a large bowl, combine 1/4 tsp (1/2 tsp) chipotle powder and flour. 
• Add chicken, then toss to coat. Transfer to another parchment-lined baking sheet. 
• Drizzle with 1/2 tbsp (1 tbsp) oil. Flip and drizzle the other side with 1/2 tbsp (1 tbsp) oil.
• Bake chicken in the top of the oven for 14-16 min, flipping halfway, until golden and cooked through.**

• Meanwhile, peel, then cut half the onion (use whole onion for 4 servings) into 1/2-inch slices.
• Trim snap peas.
• Heat a large non-stick pan over medium-high. 
• When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then onions and snap peas.
• Cook for 3-4 min, stirring occasionally, until tender-crisp.
• Season with salt and pepper, to taste.
• Transfer to a plate, then cover to keep warm.

• Finely chop jalapeño. (TIP: We suggest using gloves when prepping jalapeños.)
• To a small pot, add honey and 1 tbsp (2 tbsp) jalapeños. 
• Heat over medium for 2-3 min, stirring often, until jalapeños soften.
• Season with salt and pepper, to taste. Remove from heat.

• Thinly slice chicken. 
• Divide sweet potato, chicken and veggies between plates. 
• Drizzle hot honey over chicken. 

If you've opted to get organic chicken breasts, prep and cook in the same way the recipe instructs you to prep and cook the regular chicken breasts.