Chicken with green beans in the oven

Ingredients:

• 4 cups crushed cornflakes
• 2 tablespoons extra-virgin olive oil
• 0.5 tsp paprika
• 0.5 cups nonfat plain Greek yogurt
• 1 tbsp. freshly squeezed lemon juice
• 4 boneless, skinless chicken breasts, 170-220 g each
• 700 g green beans, ends removed
• 2 cloves garlic, thinly sliced
• 2 green onions, thinly sliced ​​(white parts separated from green parts)
• 1 tsp. grated lemon zest
• Honey mustard, for serving

Preparation:

1. Position racks in the upper and lower thirds of the oven; preheat oven to 425°F (220°C). Line a baking sheet with foil and spray with cooking spray.
2. In a medium bowl, combine the cornflakes with 1 tablespoon olive oil and paprika; season with salt and pepper. In a large bowl, combine the yogurt, lemon juice, 1 tablespoon water, 1/4 teaspoon salt, and a few grinds of freshly ground black pepper; add the chicken and toss to coat.
3. Dredge the chicken in the cornflake mixture, pressing firmly to adhere. Transfer to the prepared baking sheet and spray with cooking spray. Bake on the top rack of the oven until the chicken is browned, about 15 minutes. Flip and bake for another 7-10 minutes until cooked through.
4. Meanwhile, combine the green beans, garlic, white part of the green onion, and the remaining 1 tablespoon olive oil in a bowl; season with salt and pepper. Transfer to another baking sheet; roast on the bottom rack of the oven, stirring occasionally, until tender, about 20 minutes. Stir in the lemon zest and green onion. Serve the beans with the chicken and honey mustard.