Presto Pesto Panko Chicken with Roasted Potatoes and Green Salad

1. Preheat and prep. Wash and dry all produce. Adjust rack to upper position and preheat oven to 450 degrees. Cut potatoes to 1/2 inch cubes.

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

3. Make crust. In a small bowl, mix together panko, mozzarella, a dizzle of olive oil, and a pinch of salt and pepper.

4. Roast chicken. 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 side with crust mixture, pressing to adhere. Roast in oven until chicken is no longer pink in center, about 20 minutes.

5. Toss salad. Halve lemon. In a large bowl, toss together lettuce, a squeeze or two of lemon, and a large dizzle of olive oil. Season with salt and pepper.

6. Plate and serve. Divide potatoes and chicken between plates. Serve with salad on the side.

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