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 heat.When hot, add 1/2 tbsp (1 tbsp) oil, then panko and almonds. Toast, stirring often, until golden, 2-3 min.Remove the pan from heat.Transfer almond-panko mixture to a shallow dish. Season with salt and pepper, then stir to combine.

Pat chicken dry with paper towels.Carefully slice into the centre of each chicken breast, parallel to the cutting board, leaving 1/2 inch intact on the other end. Open up chicken like a book. Season both sides with chicken salt and pepper.Coat chicken all over with mayo.Working with one chicken breast at a time, press both sides into almond-panko mixture to coat completely.

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

Meanwhile, peel, then cut sweet potatoes into 1/2-inch pieces.Add sweet potatoes, 1 tsp salt and enough water to cover (by approx. 1-2 inches) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.Once boiling, reduce heat to medium. Simmer uncovered until fork-tender, 10-12 min.Drain and return sweet potatoes to the same pot, off heat.Mash 1 tbsp (2 tbsp) butter into sweet potatoes until smooth. Season with salt and pepper, to taste.

Meanwhile, halve zucchini lengthwise, then cut into 1/2-inch half-moons.Peel, then mince or grate garlic.Heat the same pan (from step 1) over medium-high.When hot, add 1 tbsp (2 tbsp) oil, then zucchini. Cook, stirring often, until tender-crisp, 3-4 min.Add garlic. Cook, stirring often, until fragrant, 1-2 min.

Divide garlic zucchini, sweet potato mash and almond-crusted chicken between plates.