Before starting, preheat the oven to 425˚F. Wash and dry all produce. Cut sweet potatoes into 1/2-inch wedges. Add sweet potatoes and 1 tbsp oil to an unlined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with pepper and garlic salt, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 22-24 min. (NOTE: For 4 ppl, roast in the middle and top of the oven, rotating sheets halfway through.)

While sweet potatoes roast, heat a medium pot over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then onions. Cook, stirring occasionally, until golden-brown, 6-7 min. Add 1 tsp sugar (dbl for 4 ppl) and season with salt. Cook, stirring occasionally, until onions are dark golden-brown, 3-4 min. Remove the pot from heat.

While onions caramelize, trim green beans. Stir together Dijon, grainy mustard, maple syrup, soy sauce, half the garlic puree and 1 tbsp water (dbl for 4 ppl) in a small bowl.

Heat a large non-stick pan over medium-high heat. When hot, add green beans and 1/4 cup water (dbl for 4 ppl). Season with salt and pepper. Bring to a simmer. Once simmering, cook, stirring occasionally, until green beans are tender-crisp and water has evaporated, 4-5 min. Add 1 tbsp butter (dbl for 4 ppl) and remaining garlic puree. Cook, stirring often, until fragrant, 30 sec. Transfer green beans to a plate. Cover to keep warm. Carefully wipe the pan clean.

While green beans cook, pat chicken dry with paper towels. Season with salt and pepper. When green beans are done, heat the same pan over medium-high. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken tenders. Sear until tenders are golden-brown and cooked through, 3-4 min per side.** Reduce heat to medium, then add maple-mustard mixture. Cook, flipping chicken to coat, until sauce thickens slightly, 30 sec-1 min. Season with salt and pepper, to taste. Remove the pan from heat.

Divide chicken, sweet potato wedges and green beans between plates. Top chicken with caramelized onions. Drizzle any remaining sauce from the pan over chicken and onions.