Sprinkle both sides of chicken breast with garlic granules, salt, and pepper. Place in baking dish and bake at 350°F for 30-35 minutes or until internal temperature reaches 165°F. Set 1 breast aside for Chicken & Rice Salad.

Boil potatoes until barely tender. Slice into ¼” thick slices. Sauté onion in 2 Tbsp. butter 2-3 minutes. Add ½ of spices to onions and mix. In a small baking dish, place ½ of onion mixture evenly in bottom of pan. Place ½ of potatoes over onions in a single layer. Layer ½ of green beans on top. Repeat. Melt remaining 1 Tbsp. of butter and pour over top. Sprinkle with remaining spices. Bake at 350°F for 15-20 minutes. Serve with 2 raw carrots, peeled, and sliced.