Roast the potatoes: Wash and dry all produce. Preheat the oven to 450 degrees. Cut the potatoes into 1/2-inch cubes. Toss them on a baking sheet with a large drizzle of olive oil and a pinch of salt and pepper. Place in the oven for 20-25 minutes, tossing halfway through cooking, until golden brown.

Prep and cook the chicken: In a small bowl, combine the panko, mozzarella, a drizzle of olive oil, and a pinch of salt and pepper. Place the chicken on a lightly oiled baking sheet. Spread the top of each chicken breast with 1 Tablespoon pesto. Press the panko mixture onto the top of the chicken to adhere. Place in the oven for about 20 minutes, until cooked through.

Toss the salad: Halve the lemon. In a large bowl, toss together the mixed greens, a squeeze of lemon juice, and 2 large drizzles of olive oil. Season to taste with salt and pepper.

Plate and serve: Serve the mozzarella and pesto crusted chicken with the roasted potatoes and green salad alongside. Enjoy!