Presto Pesto Panko Chicken

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

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

Place chicken on another, lightly oiled baking sheet. Brush 1 TBSP pesto onto top of one piece. Repeat with other piece (you will have some pesto left over). Cover pesto-brushed sides with crust mixture, pressing to adhere. Roast in oven until chicken is no longer pink in center, about 20 minutes.

Pierce green bean bag with a fork and place on a microwave-safe plate. Microwave on high for 2-3 minutes (or until beans are tender). Meanwhile, halve lemon; cut one half into wedges. Carefully remove beans from bag and transfer to a large bowl along with almonds, 1 TBSP butter, and juice from lemon half. Toss to coat beans. Season with salt and pepper.