• Before starting, preheat the oven to 450˚F.
• Wash and dry all produce.
• Remove any brown spots from potatoes and cut into 1/2-inch wedges.
• To a parchment-lined baking sheet, add potatoes, 1 tbsp (2 tbsp) oil and half the Zesty Garlic Spice Blend. Season with salt and pepper, then toss to coat. Roast in the bottom of the oven for 22-25 min, flipping halfway through, until tender and golden.

• Meanwhile, pat tilapia dry with paper towels. Season with salt and pepper. 
• Arrange tilapia on another parchment-lined baking sheet. Spread with half the BBQ sauce (use all for 4 servings). 
• Roast in the middle of the oven for 8-12 min, until cooked through.**

• Meanwhile, quarter zucchini lengthwise, then cut into 1/2-inch quarter-moons.
• Thinly slice chives. 

• Heat a large non-stick pan over medium. When hot, add 1 tbsp (2 tbsp) butter, then zucchini and corn. Cook for 4-5 min, stirring often, until tender-crisp.
• Add remaining Zesty Garlic Spice Blend. Cook for 30 sec, stirring constantly, unitl fragrant. 
• Season with salt and pepper.

• To a small bowl, add sour cream and half the chives. Season with salt and pepper, then stir combine. 

• Divide tilapia, potatoes and veggies between plates. 
• Top tilapia with remaining chives. 
• Dollop chive sour cream over potatoes. 

If you've opted for tilapia, prep and cook in the same way the recipe instructs you to prep and cook the salmon.**