Presto Pesto Panko Chicken with Roasted Potatoes & Green Beans

Ingredients

• 12.0 oz sweet potato (quartered)
• 0.5 cup panko
• 0.25 cup mozzarella cheese
• 10.0 oz chicken cutlet
• 4.0 tbsp pesto
• 6.0 oz green bean
• 2.0 tbsp olive oil (divided)
• salt (to taste)
• black pepper (to taste)

Instructions

1. Preheat oven to 450 degrees and dice potatoes into 1/2-inch pieces. Wash and dry produce. Trim green beans if necessary.
2. Toss potatoes with olive oil, salt, and pepper. Roast on the top rack for 10 minutes.
3. Combine panko, mozzarella, olive oil, salt, and pepper in a small bowl.
4. Pat chicken dry, season with salt and pepper, and place on baking sheet. Coat with pesto and panko mixture, pressing to adhere.
5. Once potatoes have roasted 10 minutes, add green beans to the other side of the baking sheet, toss with olive oil, and season. Continue roasting until chicken is cooked and beans are tender.
6. Divide potatoes, chicken, and green beans between plates and serve.