# What You'll 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
# How To Make:
01 - Preheat 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 chicken breasts dry with paper towels 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 chicken with honey mustard sauce, reserving 2 tablespoons for serving.
06 - Arrange trimmed green beans around chicken in the skillet. Drizzle green beans with 1 tablespoon olive oil, season with salt and pepper, and toss gently.
07 - Transfer skillet to preheated oven and bake for 15 to 18 minutes, until chicken reaches 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 garnish with lemon zest if desired before serving.
