Honey Mustard Chicken with Sautéed Green Beans

Ingredients

• 2.0 pieces chicken breast (boneless, skinless)
• 6.0 oz green bean
• 12.0 oz yukon gold potato
• 1.0 piece yellow onion
• 1.0 piece garlic clove
• 1.0 tbsp dijon mustard
• 2.0 tbsp white wine
• 1.0 tbsp apple cider vinegar
• 2.0 tbsp honey
• 0.5 oz sliced almond (toasted)
• 3.5 tbsp olive oil
• 0.25 tsp paprika
• 0.75 tsp salt
• 0.25 tsp black pepper

Instructions

1. Preheat oven to 425°F. Pat chicken dry with a paper towel and season all over with 1/2 teaspoon salt and pepper. Heat 1 tablespoon olive oil in a medium pan over medium-high heat. Sear chicken until browned, about 4 minutes per side. Transfer chicken to a plate.
2. While chicken sears, rinse green beans, trim and discard ends. Peel onion, halve, and thinly slice. In a small bowl, stir together paprika, mustard, white wine, apple cider vinegar, and honey to make honey mustard sauce.
3. On a baking sheet, toss potatoes with 1 tablespoon olive oil, 1/2 teaspoon salt, and pepper. Arrange in a single layer and roast until crisp, 15-20 minutes.
4. In the same pan from chicken, add 1/2 tablespoon olive oil. Add onions and sauté until softened, about 5 minutes. Season with 1/4 teaspoon salt and pepper. Remove from pan.
5. Return chicken to pan with onions. Pour over honey mustard sauce and cook, flipping occasionally, until chicken is cooked through, 5-7 minutes.
6. Heat 1 tablespoon olive oil in another pan. Add green beans and crushed garlic. Sauté until tender, 4 minutes. Add toasted almonds, season with salt and pepper. Serve chicken, potatoes, and green beans.