Preheat the oven to 400ºF and line a baking sheet with parchment paper. Spread the potatoes on the baking sheet, drizzle with olive oil and season with garlic, salt, and pepper and toss to combine. Bake for 30 minutes, or until golden brown, stirring once halfway through.,

Season the chicken on both sides with garlic powder, salt, and pepper; set aside.,

In a large skillet over medium-high heat, heat the olive oil. Add the chicken and cook until golden brown on both sides, 4 to 5 minutes per side. The chicken does not need to be completely cooked through, just golden brown. Transfer to a plate.,

Reduce the heat to medium, add the vegetable broth to deglaze the pan. Then add the honey, whole grain mustard, and Dijon mustard and stir to combine.,

Bring mixture to a low boil, then add the chicken to the sauce and continue cooking, uncovered. Stir the sauce occasionally, until the sauce has thickened and the chicken is tender or a thermometer reads 165ºF, about 8 minutes. Remove the chicken from the pan and let it rest for 5 minutes before slicing.,

Add the green beans to the same skillet used to cook the chicken. Cover with a tight-fitting lid and cook on medium heat until tender and bright green, 4-5 minutes.,

Assemble 4 meal prep containers with the sliced chicken breast, green beans, and potatoes.