Whisk together Greek yogurt, vinegar, olive oil, dijon mustard, honey, and salt and pepper.
Grease a large pan/skillet. Brown chicken for 2-3 minutes on each side over medium heat. Add green beans and sauce, stir to coat. Cook for 10-15 minutes until chicken is cooked through and green beans are tender.
Top dish with cracked black pepper and fresh thyme (optional) and serve.
Veggie swap: feel free to swap green beans for another favorite vegetable like broccoli, carrots, or asparagus.