Maple-Mustard Glazed Chicken

Meanwhile, trim, then halve green beans. Peel, then mince or grate garlic. Zest, then cut half the lemon (whole lemon for 4 ppl) into wedges. Add whole grain mustard, Dijon, maple syrup, soy sauce and 1 tbsp (2 tbsp) water to a small bowl, then stir to combine.

Heat a large non-stick pan over medium-high heat. While the pan heats, pat chicken dry with paper towels. Season with salt and pepper. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear until golden-brown, 2-3 min per side. Remove from heat. Transfer chicken to another parchment-lined baking sheet. Bake in the bottom of the oven until cooked through, 6-8 min.** Carefully wipe the pan clean.

Meanwhile, heat the same pan over medium-high. When hot, add green beans and 1/4 cup (1/2 cup) water. Cook, stirring occasionally, until water evaporates, 4-5 min. Add 1 tbsp (2 tbsp) butter and half the garlic. Cook, stirring often, until garlic is fragrant and green beans are tender-crisp, 1 min. Season with salt and pepper, to taste. Remove from heat, then add lemon zest. Squeeze a lemon wedge over top, then toss to combine. Transfer green beans to a plate and cover to keep warm. Carefully wipe the pan clean.

Reheat the same pan over medium. When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan until melted. Add remaining garlic. Cook, stirring constantly, until fragrant, 30 sec. Add glaze to the pan, then bring to a simmer. Once simmering, cook, stirring constantly, until glaze thickens slightly, 1 min. Season with salt and pepper, to taste. Add chicken to the pan, then flip to coat. Remove the pan from heat.

Divide chicken, potato wedges and green beans between plates. Spoon any remaining glaze from the pan over chicken.