Wash and dry all produce. Preheat oven to 475 degrees. Cut sweet potatoes into 1/2-inch cubes. Toss on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Push toward one side of sheet. Roast in oven until tender, about 20 minutes total (we’ll add more to the sheet after 10 minutes).

In a small bowl, mix together 1/2 TBSP fry seasoning (we sent more), panko, a drizzle of olive oil, and salt and pepper (to taste).

After sweet potatoes have roasted 10 minutes, remove from oven and give them a toss. Add snap peas to the other side of sheet. Toss with a drizzle of olive oil and a pinch of salt and pepper. Return sheet to oven and roast until veggies are tender and lightly browned, 8-10 minutes more.

Pat chicken dry with a paper towel. Season all over with salt and pepper. Place in a large bowl along with 1/2 TBSP barbecue sauce (save the rest for dipping sauce) and toss to coat. Transfer to a lightly oiled baking sheet and spread out in a single layer. Sprinkle panko mixture over top of chicken, pressing gently to adhere. TIP: It’s OK if not all the breadcrumbs stick—you’ll likely have some left over.

Bake chicken in oven until no longer pink in center, 7-9 minutes. Once done, heat broiler to high and place chicken under broiler. Broil until panko is golden brown, about 2 minutes. TIP: If you don’t have a broiler, increase oven temperature to 500 degrees and bake until panko is golden brown, 2-3 minutes.

In another small bowl, combine mustard, honey, and remaining barbecue sauce. Divide chicken, sweet potatoes, and snap peas between plates. Serve with sauce on the side for dipping.