INGREDIENTS
4 boneless, skinless chicken breasts
1 tablespoon garlic powder
salt and pepper
1 tablespoon olive oil
1 tablespoon minced garlic
1/4 cup honey
3 tablespoons Dijon mustard
2 tablespoons water
1 pound baby red potatoes, quartered
8 ounces fresh green beans
INSTRUCTIONS
Preheat oven to 400 degrees. Season the chicken breasts with salt, pepper, and garlic powder. Set aside.
Heat a large oven-safe pan, over medium to high heat. Pour in the olive oil, and sear both sides of the chicken breasts. Remove from the pan and set aside. (you're not cooking the chicken through at this point)
Turn the heat to low, and give it a minute to cool down a bit. (about 3 minutes) Add the garlic, and cook until fragrant. (don't add the garlic to a too-hot pan, it will burn, and burnt garlic is not good!) Add the honey, mustard, and water to the pan. Whisk well. Scraping any bits from the chicken off the bottom of the pan. Simmer the sauce for two minutes. Add the potatoes to the sauce, and toss around to coat well. Nestle the chicken into the potatoes. Place into the oven for 30 minutes. At this point, add the green beans, mixing them into the sauce. Bake for another 10 minutes. You want to make sure the chicken is cooked through and that potatoes are fork-tender.