Preheat oven to 350 degrees. Sprinkle both sides of chicken cutlets evenly with 1/4 teaspoon thyme, 1/4 teaspoon pepper and the salt. Place chicken in a baking dish coated with cooking spray.
Bake for 15 minutes. Top with apple slices and cheese.
Bake for 3 to 5 minutes longer or until chicken is done and cheese is melted.
While chicken bakes, steam green beans according to package directions. Whisk together oil, lemon juice, mustard, remaining 1/4 teaspoon thyme and 1/4 teaspoon pepper in a large bowl. Add green beans and toss.
Divide into 4 servings. Serve freen beans alongside chicken. *Recipe prepared by registered dietitians from St Vincent’s Health System.