Preheat your oven to 425˚F

Peel and dice the Russet potatoes.

Add the diced potatoes to a pot with boiling salted water.

Boil the potatoes for roughly 25 minutes, or until the potatoes are completely tender in the center.

When the potatoes are completely cooked-through, drain them from the water, and mash them in a mixing bowl with softened butter and heavy cream.

Taste, and add a small pinch of Kosher salt and freshly-ground black pepper, if needed.

Set the mashed potatoes aside for later, covered with a layer of plastic wrap.

In a new mixing bowl, combine the yellow mustard with some honey, whole-grain mustard, sunflower seed oil, cayenne pepper, red pepper flakes, Kosher salt, and garlic powder.

Mix the marinade ingredients, and use this mixture to evenly coat the exterior of the chicken breasts.

Place the chicken breasts on a sheet tray lined with parchment paper.

Bake the chicken breasts at 425˚F for roughly 18-22 minutes, or until the center of the thickest section of the chicken breast registers exactly 162˚F.

*Kitchen safety certifications in the U.S. will tell you to take this all the way to

165˚F before removing the chicken from the oven, although I try to remove it a few degrees lower—the chicken continues to cook slightly once it is removed from the oven.

When the chicken is cooked to your liking, remove it from the oven and allow it to rest for a few minutes at room temperature while you prepare the green beans.

For the green beans, add the trimmed green beans to a sauté pan along with roughly ¼ cup of water.

Increase the heat to high, and steam the green beans in the water for about three minutes, or until the water evaporates and the beans are almost fully cooked.

Add a few lumps of softened butter to the pan when the beans are finishing cooking, and stir to coat the beans in the butter.

Remove from the heat, and sprinkle a few grains of Kosher salt on the green beans.

Serve your roasted chicken breast with the hot mashed potatoes from earlier and the buttered green beans.