Ingredients

• Chicken: 1 large boneless, skinless chicken breast

• Seasoning: 1/2 tsp garlic powder, 1/2 tsp paprika, salt, and black pepper

• Sauce: 1 tbsp honey, 1 tbsp soy sauce, 1 tbsp melted butter

• Mashed Potatoes: 2 medium potatoes (peeled and boiled), 2 tbsp milk, 1 tbsp butter

• Carrots: 1 cup baby carrots

• Garnish: Fresh chopped parsley

Instructions

1. Make the Mashed Potatoes: Boil the peeled potatoes in salted water until fork-tender (about 15 minutes). Drain the water, then mash the potatoes thoroughly with 2 tablespoons of milk and 1 tablespoon of butter until smooth and creamy. Season with a pinch of salt.

2. Cook the Carrots: In a small pot, boil or steam the baby carrots until they are tender. Toss them with a tiny drizzle of honey or butter if desired, then set aside.

3. Prepare the Chicken: Pat the chicken breast dry with a paper towel. Season both sides evenly with the garlic powder, paprika, salt, and black pepper.

4. Sear and Sauce: Heat a splash of cooking oil in a skillet over medium heat. Cook the chicken for about 5 to 6 minutes on each side until it develops a golden-brown crust and is fully cooked through. In the final minute of cooking, pour the honey, soy sauce, and melted butter directly into the pan. Spoon the bubbling sauce over the chicken to glaze it nicely.

5. Assemble: Plate a generous scoop of the creamy mashed potatoes. Rest the glazed chicken breast right on top, arrange the carrots on the side, drizzle the remaining pan sauce all around, and top with fresh parsley.