Place the chicken breasts in a gallon zipper bag. Add all of the marinade ingredients to a medium bowl and whisk with a fork to combine. Pour the marinade over the chicken breasts and use your hands to massage the marinade over the chicken to coat completely. Zip the bag closed, place on a plate or shallow dish, and refrigerate for at least four hours or overnight.
Arrange the racks in your oven so that there are two racks in the center positions in the oven. Preheat the oven to 400° F. Line one large sheet pan and one medium sheet pan with parchment paper.
Use tongs to remove each chicken breast individually from the marinade bag, shaking off the excess, and place in the center of the large sheet pan. Add the potato chunks to the marinade bag and use your hands to massage the marinade into the potato chunks. Pour the potato chunks out onto the large sheet pan around the chicken breasts, keeping everything in a single layer. Put the sheet pan on the top rack of the oven and set the timer for 10 minutes.
Pour the green beans out onto the medium sheet pan. Pour 1-2 tbsp avocado oil, 3-4 crushed garlic cloves, and sea salt to taste over the green beans. Use tongs to toss the beans to coat with the oil, garlic, and salt. When the oven timer goes off, place the green beans on the bottom rack. Set the oven timer for 20 minutes.
When the time is up, remove both sheet pans from the oven. Dinner is ready when the beans and potatoes are fork tender and the chicken reads 165° F on a meat thermometer when inserted. Distribute to plates, serve hot, and enjoy!
