Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Wash and dry all produce. Preheat oven to 400 degrees. Peel potatoes, then cut into ½-inch cubes. Trim any stems from green beans. Grate zucchini on holes of a box grater. Place shreds in center of a clean kitchen towel. Gather towel corners and squeeze as much liquid as you can from zucchini over a sink or bowl. Season generously with salt and pepper.
Mix Parmesan and zucchini in a medium bowl and reserve. Place each chicken breast between two pieces of plastic wrap. Pound with a mallet or large pan until ½-inch thick. Season all over with salt and pepper.
Place chicken breast on a baking sheet and brush a drizzle of olive oil onto each. Top with a thick layer of zucchini mixture. Bake in oven until just cooked through, about 12 minutes. Heat broiler to high or increase oven temperature to 500 degrees. Broil (or bake) until golden and crisp on top, about 2 minutes.
While chicken bakes, place potatoes and a pinch of salt in a medium pot with enough water to cover by 2 inches. Bring to a boil and cook until easily pierced by a fork, 10-12 minutes overall. About 3 minutes before potatoes are done, add green beans to pot and cook— they should become tender at about the same time
Remove green beans from pot with a slotted spoon. Drain potatoes and return to same pot along with 1 TBSP butter and 2 TBSP milk (we sent more). Mash with a fork or potato masher until very smooth. Season with salt and pepper. TIP: Add more milk if potatoes seem stiff.
Cut lemon into wedges. Divide potatoes, chicken, and green beans between plates. Serve with lemon wedges on the side for squeezing.
Percentages are based on a diet of 2000 calories a day.