Presto Pesto Panko Chicken with Roasted Potatoes and Green Beans

Step 1

• Adjust racks to top and middle positions and preheat oven to 450 degrees. Wash and dry produce. • Dice potatoes into 1⁄2-inch pieces. Trim green beans if necessary.

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 for 10 minutes (you’ll add the green beans then).

Step 3

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

Step 4

• Pat chicken* dry with paper towels; season all over with salt and pepper. Place on a second lightly oiled baking sheet. Brush tops of chicken with a thin layer of pesto (you may not use all the pesto). Mound with panko mixture, pressing to adhere (no need to coat the undersides). • Roast on middle rack until chicken is browned and cooked through, 20-22 minutes.

Step 5

• Once potatoes have roasted 10 minutes, remove baking sheet from oven. Push potatoes to one side of sheet. Carefully toss green beans on empty side with a drizzle of oil, salt, and pepper. • Roast on top rack until potatoes and green beans are browned and tender, 12-15 minutes.

Step 6

• Divide potatoes, chicken, and green beans between plates. Serve.