• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Dice sweet potato into 1/2-inch pieces. Cut cauliflower florets into bite-size pieces if necessary. Open package of chicken and drain off any excess liquid. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken or turkey; season with salt and pepper. Cook, stirring frequently, until browned and cooked through, 4-6 minutes.

• Toss sweet potato and cauliflower on a baking sheet with a drizzle of oil, garlic powder, salt, and pepper. • Roast on top rack until browned and tender, 20 minutes.

• Meanwhile, quarter lime. Trim and discard root end from lettuce; separate leaves. Roughly chop peanuts. Roughly chop cilantro. • Halve cucumber lengthwise; slice into 1/2-inch-thick half-moons. Season with salt.

• In a small bowl, whisk together sweet soy glaze, chili sauce, half the vinegar (all for 4 servings), and juice from half the lime.

• Once veggies have roasted 20 minutes, remove sheet from oven. Drizzle with sweet soy mixture and carefully toss to combine. • Return to top rack and roast until veggies are glazed, 3-5 minutes more.

• Divide lettuce leaves between plates; fill with glazed veggies. Top with seasoned cucumber, peanuts, and cilantro. Serve with remaining lime wedges on the side. Add chicken or turkey to lettuce leaves along with glazed veggies. Chicken is fully cooked when internal temperature reaches 165°.