Prep the chicken: Pat chicken breasts dry. If very thick, slice horizontally into cutlets for quicker, more even cooking. Cut into large chunks or leave as whole cutlets based on your preference.

Make the seasoning: In a small bowl, combine lemon zest, half the lemon juice, olive oil, garlic, black pepper, salt, and onion powder. Stir into a paste-like marinade.

Season the chicken: Toss the chicken with the marinade until well coated. Let sit for 10–15 minutes while you prep the green beans.

Prep the green beans: Trim the ends and rinse. Pat dry. Toss with a drizzle of olive oil, a pinch of salt, and a few cracks of black pepper.

Choose your cooking method: For hands-off prep, bake. For crisp edges and speed, pan-sear and finish in the oven.

To bake everything: Heat oven to 425°F (220°C). Line a sheet pan with parchment and spray lightly. Arrange chicken on one side and green beans on the other. Bake 15–20 minutes, flipping the chicken halfway, until chicken hits 165°F (74°C) and beans are tender-crisp.

To pan-sear then finish: Heat a large skillet over medium-high, spray with cooking spray, and sear chicken 2–3 minutes per side until golden. Transfer to a sheet pan. Toss beans in the hot skillet for 2–3 minutes, then move them to the pan with the chicken. Bake at 400°F (205°C) for 8–10 minutes until done.

Add brightness: As soon as the chicken comes off heat, squeeze the remaining lemon juice over the top. Sprinkle with parsley and a pinch of red pepper flakes if using.

Portion: Divide chicken and green beans evenly into 4–5 containers. If you want a carb add-on, portion separately (like 1/2 cup cooked quinoa or brown rice) to keep things flexible.

Cool and store: Let food cool for 15–20 minutes before sealing to avoid condensation that makes beans soggy.