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.