Cut potatoes into 3/4" pieces.

Place potatoes and 2 Tbsp. water in a microwave-safe bowl. Cover with a damp paper towel. Microwave covered until fully tender, 10-12 minutes, stirring once halfway through.

Potatoes may need an extra 1-2 minutes in microwave to soften depending on microwave strength.

Carefully remove from microwave and drain any excess water. Let cool, at least 10 minutes.

After 10 minutes, stir in green onions, bacon, 1 tsp. lemon juice (to taste), 1/2 tsp. lemon zest (all prepared in next step), dressing (to taste), 1/4 tsp. salt, a pinch of pepper, and creme fraiche until combined.

While potatoes microwave and cool, continue recipe.

Line a microwave-safe plate with a paper towel. Spread bacon evenly on towel-lined plate and microwave until crisp, 1-2 minutes.

Carefully remove from microwave.

While bacon microwaves, trim green beans, if necessary.

Zest and halve lemon. Cut one half into wedges and juice the other half.

Trim and thinly slice green onions.

Evenly spread panko on a plate.

Pat chicken dry. Cover with plastic wrap and use a heavy object to pound to an even 1/4" thickness. Gallon bags make clean up easier and are made of thicker plastic. If you don’t have a disposable bag, use plastic wrap.

Season both sides with half the lemon n herb seasoning (reserve remaining for green beans) and a pinch of salt and pepper. Evenly spread mayonnaise on one side of chicken.

Place chicken onto plate with panko, mayonnaise-side down, pressing gently to adhere.

Line another plate with a paper towel.

Place a large non-stick pan over medium-high heat and add 2 Tbsp. olive oil.

Lay chicken away from you in hot oil. Flip every 1-2 minutes until golden-brown and chicken reaches a minimum internal temperature of 165 degrees, 8-10 minutes.

Remove from burner. Transfer chicken to towel-lined plate and evenly top with a pinch of salt.

While chicken cooks, continue recipe.

Place another large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add green beans to hot pan and cook, 1 minute.

After 1 minute, add 1/4 cup water and a pinch of salt and pepper. Stir to combine and bring to a simmer.

Once simmering, cover and stir occasionally until water is almost completely evaporated, 6-8 minutes.

Uncover; stir in remaining lemon n herb seasoning until combined and green beans are tender, 1-2 minutes.

If green beans need more time, add 2 Tbsp. water, cover, and stir occasionally, 1-3 minutes.

Remove from burner.

Plate dish as pictured on front of card, squeezing lemon wedges all over to taste. Bon appétit!