> 1 cup mixed salted nuts
> 4 boneless skinless chicken thigh
> 1 large egg
> 1 tsp chili powder
> 1/3 tsp ground cinnamon
> 1 (24 oz) bag Nature's Promise Gold Potato
> 2 shallots
> 1 tbsp butter
> 1 (16 oz) pkg frozen cut green beans, thawed
> 1 tbsp maple syrup
Preheat the oven to 375°F. In a food processor, pulse the nuts just until finely chopped. Transfer the nuts to a large plate. Cut the chicken thighs in half lengthwise.
In a large bowl, whisk the egg with the chili powder, cinnamon, and salt (in moderation). Add the chicken to the bowl and toss to coat. Remove chicken from egg mixture, allowing excess to drip off, then dredge through nuts, pressing to adhere. Arrange chicken on a parchment-paper lined baking sheet. Bake 25 min., until chicken is cooked.
Meanwhile, in a pot, combine the potatoes and enough water to cover by 2 inches. Season with salt (in moderation). Cover and heat to boiling on high. Boil 10 min., until tender.
Thinly slice the shallots. In a large skillet, heat the butter on medium-high. Add shallots and cook 5 min., until golden brown, stirring often. Stir in green beans. Season with salt (in moderation) and pepper. Cook 2 min.