• Pat chicken* dry; season with salt and pepper. • Drizzle oil in a hot large pan. Add chicken; cook until browned and cooked through, 3-5 minutes per side. TIP: While chicken cooks, move onto the next step!

• Wash and dry produce. • Cut sweet potatoes into 1/2-inch-thick half-moons (peel if desired). • Place sweet potatoes in a large microwave-safe bowl; season with salt and pepper. Add 2 TBSP butter (4 TBSP for 4) to bowl and cover with plastic wrap; microwave until tender and steaming, 6-7 minutes. Remove plastic wrap and stir to combine.

• While sweet potatoes cook, mix chili sauce and mayonnaise in a small bowl. Set aside until ready to serve.

• Trim and remove strings from snap peas. • In a second large bowl, toss mixed greens, snap peas, shredded carrots, and half the sesame seeds with as much sesame dressing as you like. • Serve chicken with sweet potatoes and salad. Garnish sweet potatoes and salad with as many remaining sesame seeds as you like. Top chicken with as much chili glaze as you like and serve with any remaining chili glaze on the side. Chicken is fully cooked when internal temperature reaches 165°.