Herb Butter Chicken with Creamy Mash & Carrots

Ingredients

• 12 medium (300-350g total) Chicken breast(325g)
• 21.5 tablespoon Butter(21g)
• 31 teaspoon Olive oil(4.5g)
• 41 teaspoon Garlic powder(3g)
• 51 teaspoon Thyme(1g)
• 61 teaspoon Parsley(1g)
• 7400 g Potatoes, peeled & cubed(400g)
• 81 tablespoon Milk (for mash)(15g)
• 91 teaspoon Butter (for mash)(7g)
• 10250 g Carrots, peeled(250g)
• 110.5 cup Chicken broth(120g)

Instructions

1. 1Boil potatoes in salted water for 12–15 minutes until soft. Drain and mash with milk, butter, salt, and pepper.
2. 2Toss carrots with olive oil, salt, thyme, and roast at 200°C (400°F) for 20–25 minutes until tender.
3. 3Season chicken with garlic powder, salt, pepper, thyme, and parsley.
4. 4Heat butter in a pan over medium heat and cook chicken 5–6 minutes per side until golden brown and juicy. Add chicken broth and simmer 2 minutes to create a light pan sauce.
5. 5Serve chicken slices over mashed potatoes with roasted carrots. Spoon sauce over top and sprinkle fresh parsley.