Maple-Glazed Chicken

While sweet potatoes cook, heat a large drizzle of oil in a large pan over medium-high heat. Season chicken all over with salt and pepper. Add to pan and cook to desired doneness, 4-6 minutes per side. Remove from pan and set aside. Meanwhile, mince 1 clove garlic (use the other as you like).

Add green beans to pot with boiling water and cook until tender but still a little crisp, 3-4 minutes. Drain and return to pot along with ½TBSP butter and a pinch of garlic. Toss until butter melts and coats green beans. Season with salt, pepper, and more garlic (to taste, but save a little for the glaze).

Add 3 TBSP butter, cinnamon, and 1 TBSP maple syrup (we’ll use the rest later) to bowl with sweet potatoes. Using a potato masher or fork, mash sweet potatoes until mostly smooth. Season with salt and pepper. Cover to keep warm and set aside. TIP: Add a pinch of brown sugar if you have it and like your potatoes extra sweet.

Heat a drizzle of oil in pan used for chicken over medium heat. Add remaining garlic and cook until fragrant, about 30 seconds. Pour in 3 TBSP vinegar (we sent more) and remove pan from heat. Let bubble and reduce until slightly syrupy, about 1 minute. Return pan to medium heat and add remaining maple syrup. Simmer until thick and glaze-like, about 2 minutes.