(2 servings) 4 servings

• Pre-heat oven to 425F. Wash and dry all produce. Cut Yukon Gold potatoes into ½ inch thick wedges. Trim and peel carrots; slice on a diagonal into ½ inch thick pieces.
• Place (1T) 2T margarine in a small microwave-safe bowl; microwave until just melted, about 10-20 seconds. Stir in half the 5 Flav Spice (saving the rest for later), pepper and a large pinch of salt. Add Safer Plate Crunch and stir until evenly combined.
• Place another 1T (2T) of margarine in a second small microwave-safe bowl; microwave until just melted, about 10-20 seconds. Add maple syrup, mustard, and a pinch of salt. Stir until smooth.
• Toss the potatoes on a baking sheet with a large drizzle of oil, remaining 5 Flav Spice, and a pinch salt & pepper. On a separate baking sheet, toss carrots with a drizzle of oil and salt & pepper. Push carrots to one side of the baking sheet
• Pat chicken breasts dry with paper towels. Season chicken with salt & pepper. Place on opposite side of baking sheet with carrots. +Evenly spread 1T (2T) maple mustard sauce (reserving some for the final step) onto tops of chicken breasts, then mound Safer Plate Crunch mixture on top, pressing to adhere (no need to coat the underside).
• Transfer chicken breast and carrots to the middle rack and potatoes to the top rack of oven. Bake until the chicken is golden brown and cooked through and vegetables are tender, 20-25 minutes.
• Divide chicken, potatoes, and carrots between plates. Serve remaining maple mustard on the side.

  Serve & enjoy!