Carb Smart Crusted Chicken and Carrot Mash

Transfer chicken to a parchment-lined baking sheet, then drizzle 1 tbsp oil (dbl for 4 ppl) over top. Bake in the middle of the oven, flipping halfway through, until cooked through, 16-18 min.**

While chicken bakes, peel then cut carrot into 1/4-inch rounds. Trim green beans. Core, then cut pepper into 1/4-inch slices. Peel, then mince or grate garlic.

Add carrots, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium-high. Simmer uncovered until fork-tender, 14-15 min. Drain and return carrots to the same pot, off heat. Mash 1 tbsp maple syrup and 2 tbsp butter (dbl both for 4 ppl) into carrots until creamy. Season with salt and pepper.

While carrots cook, heat a large non-stick pan over medium-high heat. When hot, add green beans and 3 tbsp water (dbl for 4 ppl). Cook, stirring occasionally, until tender-crisp, 3-4 min. Add 1 tbsp oil (dbl for 4 ppl), peppers and garlic. Cook, stirring often until peppers are tender-crisp, 3-4 min. Season with salt and pepper.