Preheat oven to 425˚F.
Line a large baking sheet with foil, grease with cooking spray, and set aside.
In a bowl combine crushed cornflakes, dried herbs, paprika, garlic powder, salt, and pepper; mix to combine.
Add 1 tablespoon olive oil and stir.
In a separate mixing bowl combine yogurt, apple cider vinegar, and water. Whisk until combined.
Add chicken breasts to the yogurt mixture and toss until coated.
Dredge chicken breasts in the cornflake mixture, pressing with your fingers to adhere.Transfer coated chicken to previously prepared baking sheet.
Generously spray the chicken breasts with cooking spray.
Put in the oven and bake for 10 minutes.
In the meantime, in a mixing bowl combine the trimmed green beans, minced garlic, 1 tablespoon olive oil, salt, and pepper; toss to incorporate.
Pull out the baking sheet from the oven, flip over the chicken breasts, and make room for the green beans. Add green beans to the baking sheet.
Continue to bake for 15 to 18 minutes, or until chicken is cooked through. Chicken is done when internal temperature registers at 165˚F. Cooking time will depend on the thickness of the chicken breasts. Please use an Instant Read Meat Thermometer to check for doneness.
If the green beans are done before the chicken; remove the beans from the sheet pan and continue to cook the chicken.
Let chicken rest for 5 to 8 minutes, before cutting.