Before starting, preheat the oven to 425°F and wash and dry all produce. Peel, then cut sweet potatoes into 1/2-inch pieces. Finely chop almonds. Heat a large non-stick pan over medium-high heat. When hot, add almonds to dry pan. Toast, stirring often, until golden, 1-2 min. Transfer to a shallow dish. Add 1/2 tbsp oil (dbl for 4ppl), then panko, to the same pan. Toast, stirring often, until golden, 1-2 min. Remove pan from heat. Add toasted panko to the shallow dish with almonds. Season with salt and pepper. Stir to combine.

Pat chicken dry with paper towels. Carefully slice into centre of each chicken breast – parallel to cutting board – leaving 1-inch intact on the other end. Open up chicken like a book. Coat chicken all over with mayo. Press firmly into almond-panko mixture and cover all sides. Transfer coated chicken breasts to a parchment-lined baking sheet and drizzle over 1/2 tbsp oil (dbl for 4ppl).

Bake chicken in middle of oven, until golden-brown and cooked through, 20-25 min.** Meanwhile, combine sweet potatoes with 2 tsp salt and enough water to cover (approx. 1 inch) in a medium pot. (NOTE: Use same for 4ppl.) Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer, uncovered, until fork-tender, 12-15 min.

While sweet potato cooks, trim beans. Peel, then mince or grate garlic. Heat the same pan over medium-high heat. When hot, add 1 tbsp butter (dbl for 4ppl), then 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 them to the same pot. Using a masher, mash in 1 tbsp maple syrup and 1 tbsp butter (dbl both for 4ppl), until smooth. Season with salt and pepper.

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