• Preheat oven 450
• Slice or cube chicken breasts same size and use 1/2 tbsp of garlic salt on chicken
• Set chicken aside
• chop baby potatoes in quarters trying to make equal sizes
• in a baggie (or bowl) drizzle on olive oil
• add 1/2 tbsp of garlic salt and 1/2 tbsp of paprika to potatoes and shake in baggie to coat
• once potatoes are coated you will want to line your sheet pan with parchment paper and pour out the potatoes on the pan
• Place potatoes in oven for 20 mins to give them a head start in cooking
• Once you have the potatoes in the oven - wash and rinse those fresh green beans
• in the same baggie put in those fresh green beans
• add a drizzle of olive oil if needed ( should already have some remaining in the baggie from potatoes) along with additional garlic salt if needed
• While you are waiting for the potatoes to get a head start in cooking, you will want to mix up the glaze
• Once potatoes have been cooking for 20 mins- take them out and you will want to move the potatoes to one side of the sheet pan leaving space for chicken and green beans
• place green beans from baggie beside the potatoes
• then cubed chicken on end of sheet pan and baste or pour on glaze on top of the chicken coating each piece well.
• Bake at 450 for 15-20 mins until chicken is done and reaches and internal temperature of 165

Honey Mustard Glaze (Sauce)

• in a bowl mix honey, both mustards, and seasonings together. Mix until combined and set aside.