Instructions:
step 1 Season chicken breasts on both sides with garlic powder, onion powder, dried thyme, parsley, salt, and pepper.
step 2 Heat olive oil and butter in a skillet over medium heat. Add chicken and cook 5-6 minutes per side or until golden brown and cooked through. Remove from pan and set aside.
step 3 In the same skillet, heat olive oil and sauté onion and garlic for 1-2 minutes. Add bell peppers and mushrooms and cook until vegetables are tender and lightly browned, about 7-8 minutes. Season with salt and pepper.
step 4 Return chicken to the skillet with the vegetables and warm through for another 2-3 minutes. Garnish with fresh parsley.
step 5 Boil cubed potatoes in salted water until tender, about 15 minutes. Drain and mash with butter and milk. Season with salt and pepper to taste.
step 6 Plate chicken and vegetables next to mashed potatoes. Spoon any pan juices over the chicken for extra flavor.
Storage and Reheating Tips:
Store chicken, vegetables, and mashed potatoes in separate airtight containers in the refrigerator for up to 4 days. Reheat in a skillet over medium heat or in the microwave. Add a splash of water or broth to rehydrate potatoes if needed.
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