1 lb baby red potatoes, quartered
2 heaping cups green beans, trimmed
3-4 boneless skinless chicken breasts, pounded to an even thickness
olive oil, as needed
1 cup mayonnaise
1/2 cup Parmesan cheese, grated
1 (4 oz) package feta cheese, crumbled
6 oz frozen chopped spinach, thawed and drained
2 cloves garlic, minced
1 (14.5 oz) can artichoke hearts, drained and chopped
Kosher salt and freshly ground black pepper, to taste
Preheat oven to 425°F.
Add green beans and potatoes to opposite ends of a large rimmed baking sheet and drizzle liberally with olive oil. Season with salt and pepper and toss to combine, keeping each one at opposite ends of baking sheet.
Place chicken in center of baking sheet and drizzle with about a half tablespoon of olive oil. Season both sides with salt and pepper.
In a small bowl, stir together mayo, parmesan, feta, spinach, garlic, and artichoke hearts. Spread evenly over top of chicken breasts.
Bake until chicken is cooked through, 22-25 minutes. Broil on high for 1-2 minutes to brown further, if desired. Let rest 5 minutes before serving. Enjoy!