• Before starting, preheat the oven to 450°F. 
• Wash and dry all produce.
• Remove any brown spots from potatoes, then cut into 1-inch pieces.
• To a large pot, add potatoes, 2 tsp (4 tsp) salt and enough water to cover (by approx. 1 inch) (use same for 4 servings). Cover and bring to a boil over high. 
• Once boiling, reduce heat to medium. Simmer uncovered for 10-12 min, until fork-tender.
• Drain and return potatoes to the same pot, off heat.

• Meanwhile, thinly slice mushrooms.
• Strip 1 tbsp (2 tbsp) thyme leaves from stems.
• Peel, then cut half the onion (whole onion for 4 servings) into 1/2-inch pieces.
• Cut broccoli into bite-sized pieces. 

• To an unlined baking sheet, add broccoli and 1 tbsp (2 tbsp) oil. Season with half the garlic salt and pepper, then toss to coat.
• Roast in the middle of the oven 10-12 min, until golden. 

• Meanwhile, pat chicken dry with paper towels. Season with remaining garlic salt and pepper.
• Heat a large non-stick pan over medium-high.
• When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan for 1 min, until melted.
• Add chicken. Cook for 2-3 min per side, until golden. 
• Add mushrooms and onions. Cook for 4-5 min, stirring occasionally, until veggies are tender-crisp and chicken is cooked through.**

• Sprinkle Gravy Spice Blend and thyme over chicken and veggies. Cook for 1 min, stirring often, until coated.
• Add 3/4 cup (1 1/2 cups) water and broth concentrate. Bring to a boil over high.
• Once boiling, reduce heat to medium. Cook for 1-2 min, stirring occasionally, until sauce thickens slightly. Season with salt and pepper.

• Reheat potatoes over medium-low.
• Roughly mash 2 tbsp (4 tbsp) butter and 2 tbsp (4 tbsp) milk into potatoes, until slightly mashed. (NOTE: 'Smashed' potatoes will still have a few chunks!)
• Season with pepper.
• Divide smashed potatoes, braised chicken mixture and broccoli between plates. 

If you've opted to get diced chicken breast, cook in the same way the recipe instructs you to cook chicken breast, omitting step to cut into pieces.