Halve potatoes lengthwise. Quarter if larger than a ping-pong ball.

Place potatoes in a microwave-safe bowl and cover with a damp paper towel. Microwave covered until tender, 6-8 minutes.

Carefully remove from microwave.

While potatoes microwave, trim green beans, if necessary.

Stem and mince dill.

Pat chicken dry and season both sides with 1/4 tsp. salt and a pinch of pepper.

Place green beans and microwaved potatoes, cut-side down, on prepared baking sheet and toss with 2 tsp. olive oil. Spread into an even layer. Potatoes will be hot! Use caution.

Roast in hot oven until potatoes are crispy and green beans are tender, 12-15 minutes.

Carefully remove from oven.

Add butter, half the minced garlic and parsley (reserve remaining for sauce), and lemon herb seasoning and gently stir to combine. Sheet will be hot! Use a utensil.

While vegetables roast, continue recipe.

Place a large non-stick pan over medium heat and add 2 tsp. olive oil. Add chicken to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 3-5 minutes per side.

Cutlet thickness can vary; if you receive a thinner cutlet, we recommend checking for doneness sooner.

Remove from burner. Transfer chicken to a plate. Wipe pan clean and reserve.

Return pan used to cook chicken to medium heat and add 2 tsp. olive oil. Add remaining minced garlic and parsley to hot pan. Stir often until fragrant, 30-60 seconds.

Stir in cream base, chicken base, half the dill (reserve remaining for garnish), and half the buttermilk-dill seasoning (remaining is yours to use as you please!) until combined. Bring to a simmer.

Once simmering, stir occasionally until slightly thickened, 1-2 minutes.

If sauce is too thick, add water, 1 tsp. at a time, until desired consistency is reached. Remove from burner.

Plate dish as pictured on front of card, topping chicken with sauce and garnishing with remaining dill. Bon appétit!