Presto Pesto Panko Chicken with Roasted Potatoes and Green Beans

Step 1

Adjust racks to middle and top positions and preheat oven to 450 degrees. Wash and dry all produce (except green beans). Dice potatoes into ½-inch pieces.

Step 2

Toss potatoes on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Roast on top rack, tossing halfway through, until browned and tender, 20-25 minutes.

Step 3

In a small bowl, combine panko, mozzarella, a drizzle of olive oil, and a pinch of salt and pepper.

Step 4

Place chicken on a second, lightly oiled baking sheet. Brush tops of chicken breasts with a thin layer of pesto (you may have some left over). Mound coated sides with crust mixture, pressing to adhere. Roast on middle rack until chicken is cooked through, 20-22 minutes.

Step 5

Meanwhile, pierce green bean bag with a fork; place on a plate. Microwave until tender, 2-3 minutes. (TIP: No microwave? No problem! Steam beans in a small pot with a splash of water until just tender, 5-7 minutes.) Quarter lemon. Carefully transfer green beans to a large bowl along with almonds and 1 TBSP butter. Add a squeeze of lemon juice to taste. Toss until beans are coated and butter has melted. Season with salt and pepper.

Step 6

Divide potatoes, chicken, and green beans between plates. Serve with remaining lemon wedges on the side.