Edit Honey Mustard Chicken with Sautéed Green Beans

Instructions

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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.
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.
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.
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.
Return chicken to pan with onions. Pour over honey mustard sauce and cook, flipping occasionally, until chicken is cooked through, 5-7 minutes.
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.

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