Preheat the oven to 375 degrees F.
For chickenStir together the olive oil, thyme, oregano, garlic powder, onion powder, paprika, salt and pepper in a large bowl. Add the chicken breasts, spooning the mixture over them. Transfer the chicken to a sheet pan or baking dish and roast for 30 minutes until they are cooked through but still juicy and the internal temperature is 165 degrees F. Let the chicken rest for 15 minutes before dicing.
For croutonsOn a small sheet pan, toss the bread with olive oil, salt and pepper. Bake until deep golden brown, about 20-22 minutes.
For green beansOnce the chicken and croutons are out of the oven, increase the temperature to 425 degrees F. On a sheet pan, toss the green beans with olive oil, salt and pepper and spread into a single layer. Roast for 8-10 minutes until they turn bright green and are lightly browned in a few spots.
They should still be slightly crisp. Allow the green beans to cool for a few minutes before cutting into 1/2-inch long pieces.
For saladIn a large bowl, combine the chicken, croutons, green beans, Romaine, scallions, radishes, feta and parsley.
For vinaigretteWhisk together the garlic, thyme, oregano, salt, pepper, lemon juice, white wine vinegar and olive oil in a small bowl.
Drizzle the vinaigrette into the salad, tossing to lightly coat.