• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce. • Core, deseed, and dice poblano and bell pepper into 1/2-inch pieces. Dice sweet potatoes into 1/2-inch pieces. Toss veggies on a baking sheet with a drizzle of oil and a pinch of salt and pepper. (For 4, divide between 2 sheets; roast sweet potatoes on top rack and peppers on middle rack.) • Roast on top rack, tossing halfway through, until browned and tender, 20-25 minutes.

• Meanwhile, zest and quarter lime. Trim and thinly slice scallions, separating whites from greens. Peel and mince garlic. • In a small bowl, combine 21/2 TBSP sweet soy glaze, 2 TBSP water, 1/2 tsp sugar, and a squeeze of lime juice. (For 4 servings, use 5 TBSP sweet soy glaze, 4 TBSP water, and 1 tsp sugar.) (Be sure to measure the sweet soy glaze; we sent more.)

• Pat chicken* dry with paper towels and season all over with salt and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. • Turn off heat; transfer to a plate.

• Place 1 TBSP butter (2 TBSP for 4 servings) in a second small microwave-safe bowl; microwave until melted, 30 seconds. Stir in a pinch of garlic and a pinch of lime zest; season with salt and pepper. Set aside.

• Wipe out pan used for chicken; heat over medium-high heat. Add a drizzle of oil, scallion whites, and remaining garlic. Cook, stirring, until aromatics are softened and fragrant, 1-2 minutes. • Pour in sauce and cook until slightly thickened, 1-2 minutes. Turn off heat.

• Once veggies are done, carefully toss with garlic lime butter; season generously with salt and pepper. • Divide veggies and chicken between plates. Top chicken with sauce. Garnish with scallion greens. Serve with remaining lime wedges on the side.