Oven-Fried Chicken with Green Beans

Total Time:
35 min
Prep:
10 min
Cook:
25 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
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)
  • 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.

  • Photograph by Charles Masters


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