4 5-oz boneless,skinlesschicken breasts
kosher salt and pepper
4 thin slices pancetta
1 lb green beans
2 tsp EVOO
Lemon wedges, for serving
1. Heat oven 450F
2. Season chicken with 1/2 tsp salt. Drape pancetta over each peice, tucking ends underneath. Sprinkle with pepper and place on rimmed baking sheet. Roast 15 minutes.
3. Meanwhile, on second baking sheet, toss green beans with oil and season with salt and pepper. Transfer to oven and roast until chicken is cooked through and green beans are just tender, 12 to 15 minutes more. Serve with lemon wedges if desired.