• Wash and dry produce. • Dice sweet potato into 1/2-inch pieces. Place in a large microwave-safe bowl and cover with plastic wrap. Microwave until softened, 5-7 minutes. (You’ll finish the sweet potato in Step 5.)

• Meanwhile, trim and halve zucchini lengthwise; slice crosswise into 1/2-inch-thick half-moons. Halve, peel, and slice onion into 1/2-inch-thick wedges.

• In a small bowl combine Vidalia onion paste, mustard, half the maple syrup, and 2 TBSP water (all the maple syrup and 4 TBSP water for 4 servings). Season with pepper.

• Pat chicken* dry with paper towels; place between two large pieces of plastic wrap. Pound with a mallet or rolling pin until chicken is about 1/2 inch thick. Lightly season all over with salt and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 3-5 minutes per side. • Remove pan from heat. Add maple Dijon sauce and 1 TBSP butter (2 TBSP for 4 servings), stirring until butter has melted and turning chicken to evenly coat. TIP: If sauce seems too thick, add a splash or two of water. Swap in salmon for chicken (no need to pound salmon!). Cook (skin sides down) until skin is crisp, 5-7 minutes. Flip and cook until cooked through, 1-2 minutes more. Turn salmon in pan with maple Dijon sauce as instructed.

• While chicken cooks, heat a large drizzle of oil in a second large pan over medium-high heat. Add sweet potato, zucchini, and onion wedges; season with salt and pepper. • Cook, stirring, until softened and lightly browned, 5-7 minutes (7-10 minutes for 4 servings).

• Divide vegetable jumble between plates or shallow bowls. Top with chicken. Spoon any remaining maple Dijon sauce from pan over chicken and vegetables. Serve. Salmon is fully cooked when internal temperature reaches 145°.