• Wash and dry produce. • Open package of potatoes and drain off any excess liquid. • Open package of chicken* and drain off any excess liquid. • Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add potatoes and spread out in a single layer. Arrange chicken on top of potatoes in a single layer. Season generously with salt and pepper. (Do not stir!) • Cover and cook, undisturbed, for 3 minutes. TIP: If potatoes begin to brown too quickly, reduce heat to medium.

• While potatoes and chicken cook, break larger green beans in half if needed. • Once potatoes and chicken have cooked 3 minutes, stir to combine. • Arrange green beans on top in a single layer. Season with salt and pepper. (Do not stir!) • Cover and cook until chicken is fully cooked and green beans are tender, 3-4 minutes more (for 4 servings, cook 4-5 minutes more). • Remove from heat. Stir to combine. Taste and season with salt and pepper.

• Divide potatoes, chicken, and green beans between bowls. Top with pesto and serve. ***Poultry is fully cooked when internal temperature reaches 165°.***