Spray grill with cooking spray and heat grill to medium. Thoroughly rinse any fresh produce and pat dry. Place sweet potatoes, 1 tsp. olive oil, and a pinch of salt in provided grill bag. Roll open end of bag to seal and gently shake to mix. Season chicken on both sides with ¼ tsp. salt and a pinch of pepper.

Place grill bag on hot grill and cook until sweet potatoes are tender, flipping once, 5-6 minutes per side. While grill bag cooks, place corn on hot grill and turn occasionally until tender, 5-6 minutes. While corn and grill bag cook, place chicken on hot grill and cook until chicken reaches a minimum internal temperature of 165 degrees, 5-6 minutes per side. Rest chicken, 3 minutes.

Plate dish as pictured on front of card, topping chicken with mustard, then apricot preserves. Spread butter on corn and top sweet potatoes with aioli. Bon appétit!

If cooking indoors, preheat oven to 400 degrees. Thoroughly rinse any fresh produce and pat dry. Prepare a baking sheet with foil and cooking spray. Place sweet potatoes, 2 tsp. olive oil, and a pinch of salt on prepared baking sheet and toss to coat. Spread into a single layer on one side. Add corn to empty side and drizzle with 2 tsp. olive oil. Roast in hot oven until tender, 18-20 minutes. While vegetables roast, pat chicken dry, and season both sides with a pinch of salt and pepper. Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add chicken to hot pan and cook until golden brown and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side. Follow same instructions for plating.