# What You Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (about 5.3 oz each)
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon freshly ground black pepper
→ Honey Mustard Sauce
05 - 3 tablespoons Dijon mustard
06 - 2 tablespoons whole grain mustard
07 - 3 tablespoons honey
08 - 2 tablespoons lemon juice
09 - 2 cloves garlic, minced
→ Vegetables
10 - 12.3 oz fresh green beans, trimmed
11 - 1 tablespoon olive oil
12 - 1/4 teaspoon salt
13 - 1/4 teaspoon freshly ground black pepper
14 - 1 teaspoon lemon zest (optional)
# Directions:
01 - Preheat the oven to 400°F.
02 - In a small bowl, whisk together Dijon mustard, whole grain mustard, honey, lemon juice, and minced garlic until well combined.
03 - Pat the chicken breasts dry and season both sides evenly with salt and pepper.
04 - Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Sear chicken breasts for 2 minutes per side until lightly golden.
05 - Remove skillet from heat. Brush the tops of the chicken with the honey mustard sauce, reserving 2 tablespoons for serving.
06 - Arrange trimmed green beans around the chicken in the skillet. Drizzle green beans with 1 tablespoon olive oil and season with salt and pepper. Toss gently to combine.
07 - Transfer the skillet to the preheated oven and bake for 15 to 18 minutes until the chicken reaches an internal temperature of 165°F and green beans are tender yet crisp.
08 - Remove from oven and let chicken rest for 3 minutes. Drizzle with reserved sauce and sprinkle with lemon zest if desired before serving.
