Preheat the oven to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets.

Add the diced potatoes to the pot of boiling water and cook 16 to 20 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the buttermilk. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm.

Meanwhile, line a sheet pan with foil. Place the broccoli florets on the foil. Drizzle with olive oil and season with salt and pepper. Arrange in an even layer. Roast 16 to 20 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

Meanwhile, pat the chicken dry with paper towels; season on both sides with salt, pepper, and the spice blend. In a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 9 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board. When cool enough to handle, slice the cooked chicken crosswise.

The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

To the pan of reserved fond, carefully add the mustard, honey, and 1/4 cup of water (or 1/2 cup for 4 servings). Cook on medium-high, stirring constantly and scraping up any fond, 2 to 3 minutes, or until the sauce is thickened. (For a thicker consistency, continue cooking the sauce. For a thinner consistency, add 1 tablespoon of water at a time to loosen.) Turn off the heat. Stir in the butter until melted and combined. Taste, then season with salt and pepper if desired. Serve the sliced chicken with the mashed potatoes and roasted broccoli. Top the chicken with the pan sauce. Enjoy!