Oven-Fried Chicken with Green Beans

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  • Level: Easy
  • Total: 35 min
  • Prep: 10 min
  • Cook: 25 min
  • Yield: 4 servings
  • Nutrition Info
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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


  1. 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.
  2. 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.
  3. 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.