Instructions
step 1 Season chicken breasts with garlic powder, thyme, oregano, paprika, salt, and pepper.
step 2 Heat olive oil in a skillet over medium heat. Cook chicken breasts for 5–7 minutes on each side, or until golden and fully cooked through. Remove and keep warm.
step 3 In the same skillet, add olive oil and sauté the onions, garlic, and bell peppers for about 4–5 minutes.
step 4 Add mushrooms and cook for another 3 minutes, seasoning with salt and pepper.
step 5 Meanwhile, place potatoes in a pot with salted water and bring to a boil. Cook until tender, about 15 minutes.
step 6 Drain potatoes and mash with butter and milk until smooth. Add more milk if needed to reach desired creaminess. Season with salt.
step 7 Plate the sautéed vegetables, top with sliced or whole garlic herb chicken, and serve with a generous portion of mashed potatoes.
step 8 Garnish with chopped fresh parsley and serve hot.
Storage and Reheating Tips
Store all components in separate airtight containers in the fridge for up to 3 days. Reheat chicken and veggies in a skillet over medium heat for best texture. Mashed potatoes can be reheated in the microwave or on the stovetop with a splash of milk to restore creaminess. Not recommended for freezing.
Continue on the next page