Easy Weeknight Dinner

Pan-Seared Chicken with Mashed Potatoes & Honey Chili Roasted Rainbow Carrots 🍗🥔🥕✨

Ingredients:

For the Chicken:

• Boneless chicken breast

• Salt & pepper

• Garlic powder, paprika, thyme (or your fave seasoning)

• 1 tbsp olive oil

For the Mashed Potatoes:

• 2 large russet or Yukon gold potatoes, peeled & cubed

• 2 tbsp butter

• 1/4 cup milk (add more if needed)

• Salt & pepper to taste

• Optional: garlic powder or chopped herbs

For the Carrots:

• 3–4 rainbow carrots, peeled & cut in half lengthwise

• 1 tbsp olive oil

• 1 tbsp honey

• 1 tbsp Momofuku Chili

• Season to your liking

Instructions:

1. Carrots First:

Preheat oven to 400°F (200°C). Toss carrots with olive oil, honey, chili oil and seasonings. Roast for 25–30 mins, flipping halfway.

2. Mashed Potatoes:

Boil potatoes in salted water until fork-tender (10–15 mins). Drain and mash with butter, milk, salt, and pepper. Add garlic or herbs if you like.

3. Chicken:

Season chicken well. Heat oil in a pan over medium heat. Sear chicken skin-side down for 6–7 mins until crispy, then flip and cook another 6–8 mins until cooked through. You can finish them in the oven if needed (especially if they’re thick).

4. Plate it up:

Serve the chicken over the mash with those sweet-spicy roasted carrots on the side. Drizzle any pan juices over the top if you’re feeling fancy.

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