Preheat oven to 450°F.

Peel and mince garlic. Place half in a small bowl and half in a medium bowl. (Set medium bowl aside for later use.)

Add mayo and Dijon to the small bowl with the garlic. Stir to combine the Dijon mayo.

Pat chicken dry with paper towels, place on a baking sheet pan, then season with salt and pepper on both sides. Spread out in an even layer.

Spread the Dijon mayo over the top side of the chicken, then sprinkle with bread crumbs, pressing gently to adhere. Drizzle with oil.

Place baking sheet in the oven (it doesn't have to be fully heated) and roast until chicken is golden and cooked through, 18-20 minutes. Remove from oven.

Meanwhile, wash and dry the fresh produce.

Fill a large pot about halfway with hot water (from the tap); cover with a lid and bring to a boil over high heat.

While the water is heating, zest lemon into the bowl with the reserved garlic. Cut lemon into wedges and set aside for serving.

Shave parsley leaves off the stems; discard stems and mince the leaves. Add to the bowl along with additional oil and salt; stir to combine gremolata and set aside.

Trim green beans.

Once the water in the pot is boiling, add green beans and additional salt; cook until tender-crisp, 1-2 minutes. Drain and rinse under cold water to cool.

Add cooled green beans to the bowl with the gremolata. Toss to coat.

To serve, divide chicken and green beans between plates; squeeze lemon over top. Enjoy!