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 oil (dbl for 4 ppl), then panko and almonds. Toast, stirring often, until golden, 2-3 min. Remove pan from heat. Add toasted panko and almond mixture to a shallow dish. Season with salt and pepper. Stir to combine.

Pat chicken dry with paper towels. Carefully slice into 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. 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 oil (dbl for 4 ppl).

Bake chicken in the middle of the oven, until golden-brown and cooked through, 20-25 min.\*\* Meanwhile, peel, then cut sweet potatoes into 1/2-inch pieces. Combine sweet potatoes with 2 tsp salt and enough water to cover (approx. 1 inch) in a medium pot. (NOTE: 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, 12-15 min.

While potatoes cook, trim green beans. Peel, then mince or grate garlic. Heat the same pan (from step 1) over medium-high. When hot, add 1 tbsp butter (dbl for 4 ppl), then green beans. Cook, stirring occasionally, until tender-crisp, 4-5 min. Add garlic. Cook, stirring often, until fragrant, 1 min. Season with salt and pepper.

When sweet potatoes are done, drain and return sweet potatoes to the same pot, off heat. Using a masher, mash in maple syrup and 1 tbsp butter (dbl for 4 ppl), until smooth. Season with salt and pepper.

Divide garlic green beans, maple sweet potato mash and almond-crusted chicken between plates.