• Before starting, preheat the oven to 425°F. 
• Wash and dry all produce.
• Finely chop almonds.
• Heat a large non-stick pan over medium-high.
• When hot, add 1/2 tbsp (1 tbsp) oil, then panko and almonds. Toast for 2-3 min, stirring often, until golden.
• Remove from heat.
• Transfer almond-panko breading to a shallow dish.
• Season with salt and pepper, then stir to combine.

• Pat chicken dry with paper towels.
• Coat chicken all over with mayo.
• Working with one chicken breast at a time, press both sides into almond-panko breading to coat completely.

• Transfer coated chicken to a parchment-lined baking sheet, then drizzle with 1/2 tbsp (1 tbsp) oil.
• Roast chicken in the middle of the oven for 18-20 min, until golden and cooked through.**

• Remove any brown spots from potatoes, then peel and cut into 1-inch pieces. 
• To a large pot, add potatoes, 2 tsp salt and enough water to cover by approx. 1 inch (use same for 4 servings). Cover and bring to a boil over high. Cook for 10-12 min, until fork-tender. 
• Drain and return potatoes to the same pot, off heat.
• Mash 1 tbsp (2 tbsp) butter and cream into potatoes until smooth. Season with salt and pepper.

• Meanwhile, trim green beans.
• Peel, then mince or grate garlic.
• Reheat the same pan (from step 1) over medium.
• When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan for 1 min, until melted. 
• Add green beans, garlic, Zesty Garlic Blend and 2 tbsp (4 tbsp) water. Season with salt and pepper, then stir to combine. 
• Cover and cook for 5-6 min, stirring occasionally, until tender.

• Divide garlic green beans, creamy potato mash and almond-crusted chicken between plates.

If you've opted to get chicken thighs, cook in the same way the recipe instructs you to cook chicken breasts, omitting step to butterfly.