Preheat the oven to 375°F.
Season the chicken: Place 28 oz chicken on a baking sheet. Sprinkle with ¼ tsp salt, 1/4 tsp black pepper, and 1/4 tsp paprika. Rub the seasonings evenly on all sides of the chicken.
Sear the chicken: Add 1 1/2 tbsp olive oil into a cast-iron skillet over medium heat. Once the pan is hot, add the chicken and sear for 10 minutes or until golden brown on both sides, flipping halfway through. Transfer the chicken to a plate and set it aside.
Cook the vegetables: In the same skillet, add ½ tbsp unsalted butter, 12 oz asparagus, 8 oz green beans, and ⅛ tsp salt. Cook for 5 minutes. Turn off the heat and set it aside.
Make the ranch sauce: In a bowl, whisk together 1 tbsp mayonnaise, 1 tbsp Greek yogurt, 1/4 tsp onion powder, 1/2 tsp garlic powder, and 1 tsp chopped dill. Set aside.
Make the Parmesan crust: In a small bowl, combine 1/4 cup breadcrumbs, 0.5 oz Parmesan cheese, and the remaining 1 ¼ tbsp melted butter. Mix well and set aside.
Layer the chicken: Put the chicken on a baking tray — spread spoonfuls of the sauce over the chicken. Add 1.5 oz provolone cheese, then sprinkle the Parmesan crust on top.
Bake the chicken: Put the tray in the oven and bake for 10 minutes. Remove from the oven and set aside.
Plate and serve: Place a piece of chicken in the center of a serving plate. Arrange a hefty portion of the roasted vegetables next to the chicken and serve.