Place 20 oz potatoes into a bowl, cover with plastic wrap, and microwave on medium for 8 minutes.

Meanwhile, butterfly 20 oz chicken breasts and season all sides well with 1 tsp Cajun, 1/2 tsp paprika, 1/2 tsp pepper, 1/2 tsp garlic powder and 1/4 tsp salt. Set aside.

Add 6 oz green beans to the potato bowl, cover, and continue to microwave for 2 minutes.

Transfer the green beans to another bowl and set aside.

Toss the potatoes with 1/2 tbsp olive oil, 1/2 tsp dried oregano, and the remaining paprika (1/2 tsp).

Then air-fry them for 15 minutes at 400°F.

While waiting, prepare the breading station by adding 3 tbsp all-purpose flour, 1 whisked egg, and 3/4 cup breadcrumbs to separate bowls. Dredge each piece of butterflied chicken breast through the flour, eggs, breadcrumbs, then eggs again, and breadcrumbs again. Shake to remove the excess, and set aside.

Once the potatoes are done, add the green beans and cook for another 5 minutes.

Transfer the veggies to a bowl and set aside. Add the chicken to the air fryer and cook for 17 minutes at 375°F.

In a food processor blend together 2 large yolks, 2 tsp mustard, 1 tsp lemon juice, and the remaining 1/4 tsp salt. Keep the machine running while (very slowly) pouring in 3 1/2 tbsp melted unsalted butter, and blending until the mixture is thick and smooth. Select a tall container like a measuring cup if you’re using an immersion blender.

Plate the chicken, cooked veg, and sauce. Garnish with 2 tbsp parsley and enjoy.