• Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry produce. • Cut sweet potato into 1/2-inch-thick wedges. Cut broccoli into bite-size pieces if necessary. • In a small bowl, combine panko, 1 tsp Italian Seasoning, a drizzle of oil, salt, and pepper (2 tsp Italian Seasoning and a large drizzle of oil for 4 servings). (Save remaining Italian Seasoning for another use.)

• Pat chicken* dry with paper towels and season all over with salt and pepper. Place on one side of a lightly oiled baking sheet. • Spread a thin layer of sour cream onto tops of chicken. Mound with panko mixture, pressing to adhere (no need to coat the undersides).

• Toss sweet potato on opposite side of sheet from chicken with a drizzle of oil, salt, and pepper. • Roast on top rack until sweet potato is tender and chicken is cooked through, 15-20 minutes.

• Meanwhile, toss broccoli on a second baking sheet with a drizzle of oil, garlic powder, salt, and pepper. • Roast on middle rack until broccoli is lightly browned and tender, 15-20 minutes.

• Meanwhile, finely dice tomato. Mince chives. • In a medium bowl, combine tomato, chives, a drizzle of olive oil, salt, and pepper. Stir to combine. • Halve and toast one brioche bun (both buns for 4 servings).

• Once chicken and sweet potato are done roasting, remove sheet from oven. Set oven to broil. Carefully spread half the marinara over chicken. Sprinkle mozzarella on top. • Broil until cheese is melted and begins to brown, 30-90 seconds. TIP: The broiler is a powerful tool! Keep an eye on the chicken and sweet potato.

• Keep It Simple: Spread mayonnaise over cut sides of toasted bun, then fill with half the chicken. Serve with sweet potato wedges on the side and remaining marinara for dipping. • Mix It Up: Place remaining chicken on a plate and top with bruschetta. Drizzle with as much balsamic glaze as you like. Serve with roasted broccoli on the side. Chicken is fully cooked when internal temperature reaches 165°.