Here is how I turned this recipe into a one sheet pan for meal prepping. I used chicken breasts instead of thighs.
1. Cut potatoes into 1-1.5 inch cubes and coat with oil, baking soda, garlic, pepper, and salt. Be generous with the oil. I use baking soda to crisp the potatoes. Bake in oven for 20 minutes.
2. In a large bowl, add the sauce ingredients. I doubled it and didn't use water. Cut chicken into 1 inch strips and toss in sauce. Add green beans to bowl and toss to make sure everything is coated. I used raw green beans and kept them whole so they wouldn't overcook.
3. Add chicken mixture to potatoes and toss to coat everything. Return to oven for 20 minutes.
