Wash and dry all produce. Preheat the oven to 400 degrees. Peel and cut the potatoes into ½-inch cubes. Trim the ends of the green beans. Medium-grate the zucchini and place into the center of a clean kitchen towel. Gather the corners of the towel and squeeze over the sink to remove excess moisture. Season generously with salt and pepper.

Place each chicken breast between two pieces of plastic wrap and pound with a mallet or large pan until ½-inch thick. Season on both sides with salt and pepper.

Toss the parmesan and a pinch of chili flakes into the zucchini. Then, drizzle each chicken breast on all sides with 1 teaspoon olive oil and place them onto a baking sheet. Top each chicken breast with a thick layer of the zucchini mixture and bake for 12-15 minutes, until just cooked through. During the last 2 minutes of cooking, heat the broiler to high or oven to 500 degrees and broil for about 2 minutes, until golden brown on top.

Cook the potatoes and green beans: Meanwhile, place the potatoes into a medium pot with a pinch of salt and enough water to cover by 2 inches. Bring to a boil and cook for 10-12 minutes, until fork-tender. During the last 3 minutes of cooking, add the green beans to the boiling water and cook for about 3 minutes, until crisp-tender. Remove the green beans with a slotted spoon. Drain the potatoes and return them to the same pot.

With a fork or potato masher, mash the potatoes with 2 Tablespoons milk and 1 Tablespoon butter until very smooth. Season with salt and pepper.

Plate and serve: Cut the lemon into wedges. Serve the zucchini & parmesan-crusted chicken alongside the green beans and mashed potatoes. Squeeze over a lemon wedge and enjoy!