Before starting, wash and dry all produce. Dill Guide for Step 1 (dbl for 4 ppl): 1 tsp mild, 1/2 tbsp dilly and 1 tbsp extra-dilly! Cut potatoes into 1/2-inch pieces. Trim, then cut green beans into 1-inch pieces. Finely chop 1/2 tbsp dill. (NOTE: Reference dill guide. Half the chopped dill will be used in step 3 and remaining will be used in step 5.) Zest, then juice half the lemon. Cut remaining lemon into wedges.

Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer uncovered until tender-crisp, 8-10 min. Add green beans. Continue to cook until potatoes and green beans are fork-tender, 2-3 min. Drain, then transfer veggies to a large plate. Place in the fridge to cool slightly.

Meanwhile, combine half the mayo and half the dill in a medium bowl. Add breadcrumbs to a shallow dish. Pat chicken dry with paper towels, then cut lengthwise into 1/2-inch strips. Season with salt and pepper. Add chicken to the bowl with dill mayo, then toss to coat each piece. Working with one piece of chicken at a time, press both sides into breadcrumbs to coat completely. Shake excess breadcrumbs back into the shallow dish. Repeat with remaining chicken. Discard any excess breadcrumbs.

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil, then chicken. (NOTE: For 4 ppl, cook chicken in batches, using 1 tbsp oil per batch.) Cook, turning pieces over occasionally, until cooked through, 5-6 min.** (TIP: Reduce heat to medium if chicken is browning too quickly.)

Meanwhile, whisk together Dijon, lemon zest, remaining mayo, remaining dill, 1 tbsp lemon juice and 1/2 tsp sugar (dbl both for 4 ppl) in a large bowl. Add potatoes and green beans. Season with salt and pepper, then toss to combine.

Divide creamy potato salad and chicken between plates. Squeeze a lemon wedge over top, if desired.