Preheat oven to 450 F. Coat baking sheet with 2 teaspoons oil.

In medium bowl, stir mayo, garlic powder and 1/2 teaspoon salt to combine.

In separate medium bowl, stir Parmesan, breadcrumbs and paprika to combine.

Pat chicken dry with paper towels and slice into 3/4-inch tenders. Add to bowl with mayo mixture and toss to coat.

Working in batches, dredge tenders in breadcrumb coating, pressing to adhere. Transfer to baking sheet.

Bake until tenders start to turn golden, about 10 minutes.

On clean cutting board, wash, dry and trim green beans. Set aside.

When chicken is golden, flip and bake until cooked through, 6-8 minutes. Remove from oven.

Preheat large skillet over medium-high heat.

Add remaining oil and swirl to coat bottom. Add green beans and remaining salt; cook, stirring occasionally, until tender-crisp, 4-5 minutes. Remove from heat.

Divide chicken tenders and green beans between plates. Serve with dressing for dipping.