Prep and boil the potatoes: Cut the potatoes into 3/4-inch cubes. Place the potatoes in a medium pot with enough water to cover and a large pinch of salt. Bring to a boil and cook for about 15 minutes, or until tender. While the potatoes cook, thinly slice the scallions and halve the lemon. When the potatoes are finished, remove them with a slotted spoon, but keep the water boiling on the stove for later.

Place your hand on top of the chicken breast and slice into the middle of the meat, parallel to the cutting board. Open up the chicken like a book and cover with a piece of plastic wrap. Pound with a large pan or mallet until 1/2-inch thick. Season the chicken on all sides with salt and pepper. Repeat with the other chicken breast.

Heat a large pan over medium-low heat. Add the pine nuts and toss for 2-3 minutes, until toasted and fragrant. Remove from the pan and set aside.

Heat a drizzle of oil in the same pan over medium-high heat. Once hot, add the chicken to the pan and cook for 3-4 minutes per side, until golden brown and cooked through. Remove from the pan and set aside to rest.

Add the peas to the boiling water and cook for about 2 minutes, until tender, drain. Combine the peas, potatoes, scallions, pine nuts, 2 Tablespoons pesto, and a squeeze of lemon in a medium bowl. Toss, and season to taste with salt and pepper.

Finish and plate: Thinly slice the chicken and serve on a bed of the pesto potato salad. Garnish with a drizzle of pesto and a squeeze of lemon, as desired. Enjoy!