Seared Chicken & Lemon-Garlic Mayo

with Mashed Potatoes & Carrot-Pepper Agrodolce

40 MIN

2 Servings

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From the Test Kitchen

For an elevated accompaniment to seared chicken, we’re serving it alongside a duo of sweet peppers and carrots cooked with vinegar, honey, and golden raisins—a nod to classic Italian agrodolce, or sweet-and-sour sauce. An additional side of mashed potatoes rounds out the dish on a hearty, comforting note.
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Nutrition

PER SERVING
Calories

680 Cals (est.)

View Full Nutrition

fresh

ingredients

2 Boneless, Skinless Chicken Breasts
6 oz Carrots
4 oz Sweet Peppers
¾ lb Golden Potatoes
1 clove Garlic
1 Lemon
1 Tbsp Honey
1½ Tbsps Golden Raisins
1 Tbsp Red Wine Vinegar
¼ tsp Crushed Red Pepper Flakes
2 Tbsps Mayonnaise
1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Remove the honey from the refrigerator to bring to room temperature. 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. Peel the carrots; halve lengthwise, then cut crosswise into 2-inch pieces. Cut off and discard the stems of the peppers; remove the cores, then quarter lengthwise. Quarter and deseed the lemon. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. In a bowl, whisk together the mayonnaise, the juice of 2 lemon wedges, and as much of the garlic paste as you'd like. Season with salt and pepper.

2 Cook & mash the potatoes

Add the diced potatoes to the pot of boiling water. Cook 16 to 18 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add 2 teaspoons of olive oil. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm.

3 Cook the chicken

Meanwhile, pat the chicken dry with paper towels. Season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board. Cover with foil to keep warm.

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

4 Make the carrot-pepper agrodolce

In the pan of reserved fond, heat 2 teaspoons of olive oil on medium-high until hot. Add the carrot pieces; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until lightly browned and slightly softened. Add the quartered peppers. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the honey (kneading the packet before opening), vinegar (carefully, as the liquid may splatter), raisins, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until combined and the vegetables are coated. Turn off the heat. Taste, then season with salt and pepper if desired.

5 Slice the chicken & serve your dish

Slice the cooked chicken crosswise. Serve the sliced chicken with the mashed potatoes and carrot-pepper agrodolce. Top the chicken with the lemon-garlic mayo. Serve the remaining lemon wedges on the side. Enjoy!