Finely chop almonds. Heat a large non-stick pan over medium-high heat. When hot, add ½ tbsp (1 tbsp) oil, then panko and almonds. Toast, stirring often, until golden, 2-3 min. Remove from heat. Transfer almond-panko breading to a shallow dish. Season with salt and pepper, then stir to combine.

Pat chicken dry with paper towels. Season with salt and pepper. Coat all over with mayo. Working with one chicken thigh at a time, press both sides into almond-panko breading to coat completely.

Transfer coated chicken to a parchment-lined baking sheet and drizzle with ½ tbsp (1 tbsp) oil. Roast chicken in the middle of the oven, until golden-brown and cooked through, 18-20 min.**

Peel, then cut potatoes into ½-inch pieces. Add 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 potatoes to the same pot, off heat. Mash 1 tbsp (2 tbsp) butter and cream into potatoes until smooth. Season with salt and pepper, to taste.

Meanwhile, trim green beans. Peel, then mince or grate garlic. Reheat the same pan (from step 1) over medium. When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan until melted, 1 min. Add green beans, garlic, Zesty Garlic Blend and 2 tbsp (4 tbsp) water. Season with salt and pepper, then stir to combine. Cover and cook, stirring occasionally, until tender, 5-6 min.

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

If you've opted to get chicken thighs, pat dry with paper towels. Skip the step to butterfly the chicken, then coat and cook the chicken thighs in the same way the recipe instructs you to coat and cook the chicken breasts.