Makes 4 servings.

Prep & Cook Time: 35-40 minutes

1 lb of carrots, peeled & cut into ½" pieces (#311190)
4 chicken breasts, cut into thirds (#600165)
14 oz green beans (#571191)
4 TBSP Ranch Dressing mix (#116205)
2 TBSP Butter (#431020)
2 tsp Honey (#102050)
8 oz Heavy Cream (#401470)
Olive Oil (#118870)

Marinate chicken in 2 TBSP ranch and olive oil.  Set aside.

Bring water, 1tsp Salt and carrots to a boil. Reduce heat to medium and cook 20-25 minutes until carrots are soft. Drain carrots and return to pot.

Add butter and honey and mash until desired consistency. Season with salt and pepper.

Place the green beans on a baking sheet and toss with olive oil, salt and pepper.  Roast until tender and slightly caramelized, about 8-10 minutes.

Heat 1 tsp olive oil in a pan over medium heat. Add chicken and cook until it reaches an internal temp of 165 degrees, 5-6 minutes per side. Transfer to a plate.

Add heavy cream and 2 TBSP ranch dressing mix to the hot pan. Bring to a simmer and cook until thick enough to coat the back of a spoon, 3-4 minutes. Enjoy!