Oven-Fried Chicken with Green Beans
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 455 calorie
- Total Fat
- 11 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 99 milligrams
- Sodium
- 579 milligrams
- Carbohydrates
- 46 grams
- Dietary Fiber
- 7 grams
- Protein
- 47 grams
- Total: 35 min
- Prep: 10 min
- Cook: 25 min
Ingredients
Cooking spray
4 cups cornflakes, crushed
2 tablespoons extra-virgin olive oil
1/2 teaspoon paprika
Kosher salt and freshly ground pepper
1/2 cup nonfat plain Greek yogurt
1 tablespoon fresh lemon juice
4 6-to-8-ounce skinless, boneless chicken breasts
1 1/2 pounds green beans, trimmed
2 cloves garlic, sliced
2 scallions, sliced (white and green parts separated)
2 scallions, sliced (white and green parts separated)
1 teaspoon grated lemon zest
Honey mustard, for dipping
Directions
- Position racks in the upper and lower thirds of the oven; preheat to 425 degrees F. Line a baking sheet with foil and coat with cooking spray. Combine the cornflakes, 1 tablespoon olive oil and the paprika in a medium bowl; season with salt and pepper. Combine the yogurt, lemon juice, 1 tablespoon water, 1/4 teaspoon salt and a few grinds of pepper in a large bowl; add the chicken and toss to coat.
- Dredge the chicken in the cornflake mixture, pressing to help it adhere. Transfer to the prepared baking sheet; mist with cooking spray. Bake on the upper oven rack until lightly browned, about 15 minutes. Flip the chicken and bake until cooked through, 7 to 10 more minutes.
- Meanwhile, toss the green beans, garlic, scallion whites and the remaining 1 tablespoon olive oil in a bowl; season with salt and pepper. Spread on another baking sheet; bake on the lower oven rack, stirring occasionally, until tender, about 20 minutes. Toss with the lemon zest and scallion greens. Serve with the chicken and honey mustard.