• Before starting, preheat the oven to 450°F.
• Wash and dry all produce.
• Remove any brown spots from potatoes and cut into 1-inch pieces.
• To a large pot, add potatoes, 2 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. Cook for 10-12 min, until fork-tender.
• Drain and return potatoes to the pot, off heat.

• Meanwhile, pat chicken dry with paper towels. Season with salt, pepper and half the Zesty Garlic Blend.
• Heat a large non-stick pan over medium-high.
• When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken. 
• Pan-fry for 1-2 min per side, until golden, then transfer to an unlined baking sheet. 
• Roast in the middle of the oven for 12-14 min, until cooked through.**

• Meanwhile, peel, then cut half the onion (whole onion for 4 servings) into 1/4-inch pieces.
• Reheat the same pan over medium.
• When the pan is hot, add 1 tbsp (2 tbsp) butter, then onions. Cook for 2-3 min, stirring often, until softened.
• Add Cream Sauce Spice Blend and remaining Zesty Garlic Blend. Stir to combine.
• Add 1 cup (2 cups) water, soy sauce, broth concentrate and half the balsamic glaze. 
• Cook for 3-4 min, stirring often, until sauce thickens slightly. Season with salt and pepper.

• Meanwhile, cut tomato into 1/2-inch pieces.
• To a large bowl, add remaining balsamic glaze and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then whisk to combine.
• Add spinach and tomatoes, then toss to coat.

• When potatoes are fork-tender, roughly mash in cream and 1 tbsp (2 tbsp) butter until slightly mashed. (NOTE: 'Smashed' potatoes will still have a few chunks!)
• Season with salt and pepper.

• When chicken is done, transfer to a plate to rest. Stir any chicken juices from the baking sheet into the sauce (from step 3). 
• Thinly slice chicken. 
• Divide smashed potatoes and salad between plates. Top potatoes with chicken. 
• Spoon sauce over top of chicken and potatoes.

If you've opted to get chicken breasts, sear in the same way the recipe instructs you to sear pork chops, then increase the roast time to 12-14 min.**