Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut sweet potatoes into 1/2-inch wedges. Add sweet potatoes and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, 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, flipping halfway through, until tender and golden-brown, 22-24 min. (NOTE: For 4 ppl, roast in the bottom and middle of the oven, rotating sheets halfway through.)

Meanwhile, zest, then juice half the lemon. Cut any remaining lemon into wedges. Pat chicken dry with paper towels. Add chicken and half the mayo to a medium bowl. Season with salt and pepper, then toss to coat.

Combine panko, lemon zest and 1/2 tsp salt (dbl for 4ppl) in a shallow dish. Working with one piece of chicken at a time, press both sides into panko to coat completely. Transfer crusted chicken to a plate.

Heat a large non-stick pan over medium-high heat. When hot, add 1 1/2 tbsp oil (dbl for 4 ppl), then chicken. Pan-fry until golden-brown, 2-3 min per side. (NOTE: Don't overcrowd the pan; cook chicken in 2 batches if needed.)Transfer chicken to a foil-lined baking sheet. Roast in the top of oven until chicken is cooked through, 12-14 min.**

Meanwhile, cut tomato into 1/2-inch pieces. Combine Dill-Garlic Spice Blend, sour cream and remaining mayo in a small bowl. Set aside. Whisk together lemon juice, 1/2 tbsp Dijon and 1 tbsp oil (dbl both for 4 ppl) in a large bowl. Season with salt and pepper. Add spring mix and tomatoes, then toss to coat.

Divide crusted chicken, salad and sweet potatoes between plates. Sprinkle feta over salad. Serve creamy dill sauce alongside for dipping. Squeeze a lemon wedge over chicken, if desired.