• Before starting, preheat the oven to 425˚F.
• Wash and dry all produce.
• Cut sweet potatoes into 1/2-inch wedges. 
• To a parchment-lined baking sheet, add sweet potatoes and 1 tbsp oil. (NOTE: For 4 servings, use 2 parchment-lined 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 for 22-28 min, stirring halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and top of the oven, rotating sheets halfway through.)

• Meanwhile, heat a medium pot over medium.
• While the pot heats, peel, then cut onion into 1/4-inch slices.
• When the pot is hot, add 1 tbsp (1 1/2 tbsp) oil, then onions. Cook for 6-7 min, stirring occasionally, until golden. 
• Add 1 tsp (2 tsp) sugar and season with salt. Cook for 4-6 min, stirring occasionally, until onions are dark golden. 
• Remove the pot from heat.

• Meanwhile, trim green beans.
• In a small bowl, combine Dijon, whole grain mustard, maple syrup, soy sauce, half the garlic puree and 2 tbsp (4 tbsp) water.

• Heat a large non-stick pan over medium-high.
• When hot, add green beans and 1/4 cup (1/2 cup) water. Season with salt and pepper. Bring to a simmer.
• Once simmering, cook for 4-5 min, stirring occasionally, until green beans are tender-crisp and water has evaporated. 
• Add 1 1/2 tbsp (3 tbsp) butter and remaining garlic puree. Cook for 30 sec, stirring often, until fragrant. 
• Transfer green beans to a plate. Cover to keep warm.
• Carefully wipe the pan clean.

• Meanwhile, pat chicken dry with paper towels, then cut into 1-inch wide strips. Season with salt and pepper. 
• When green beans are done, heat the same pan over medium-high.
• When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear for 3-4 min per side, until golden and cooked through.** 
• Reduce heat to medium, then add maple-mustard mixture.
• Cook for 30 sec-1 min, flipping chicken to coat, until sauce thickens slightly. Season with salt and pepper, if you like. 
• Remove the pan from heat.

• Divide chicken, sweet potatoes and green beans between plates.
• Top chicken with caramelized onions.
• Drizzle any remaining maple-mustard sauce from the pan over chicken and onions.

If you've opted to get chicken breasts, cut into 1-inch wide strips, then prepare and cook in the same way the recipe instructs you to prepare and cook chicken breast tenders.