This lightly breaded chicken packs 42 grams of protein per serving, and fresh green beans make a quick vitamin-rich side.

• 4 skinless, boneless chicken breast halves (about 1½ pound)
• 1 Tablespoons Dijon-style mustard
• ¼ cup seasoned fine dry bread crumbs
• 8 ounces green beans, trimmed
• 2 lemons, 1 sliced and 1 juiced
• 1 Tablespoons capers

1. Place one chicken breast half between sheets of plastic wrap. Lightly pound with flat side of meat mallet to even thickness. Repeat. Brush chicken with mustard; sprinkle evenly with salt, pepper, and bread crumbs to coat.
2. Heat 2 tablespoons olive oil in skillet over medium heat. Add chicken. Cook 4 minutes per side or until no pink remains (170F). Transfer to plates. Add 2 tablesppons olive oil to skillet. Cook green beans in oil 4 minutes or until crisp-tender; add lemon slices the last minute. Transfer to plates. Add juice and capers to skillet; heat through. Drizzle on chicken.

Makes 4 servings.