Free Range Chicken & Mashed Potatoes Recipe

Prepare the Chicken

Preheat the oven to 375°F (190°C). In a bowl, mix panko breadcrumbs with chopped fresh herbs, salt, and pepper. Dredge the chicken breasts in the mixture, pressing to adhere. Place on a baking sheet and drizzle with olive oil. Bake for 25-30 minutes until golden brown and cooked through.

Make the Guajillo Gravy

Soak guajillo chiles in hot water for 15 minutes, then remove stems and seeds. Blend with garlic, salt, and a cup of the soaking water until smooth. Heat olive oil in a saucepan, add the blended mixture, and simmer for 10 minutes.

Prepare the Mashed Sweet Potatoes

Peel and cube sweet potatoes. Boil in salted water for 15-20 minutes until tender. Drain and mash with a tablespoon of olive oil, salt, and pepper to taste.

Sauté the Zucchini

Slice zucchini and sauté in a skillet with olive oil, chopped basil, salt, and pepper until tender, about 5-7 minutes.

Make the Apple Pico de Gallo

Dice the apple and mix with lime juice, salt, and chopped basil. Let sit for 10 minutes to combine flavors.

Serve

Plate the chicken with a generous drizzle of guajillo gravy, a side of mashed sweet potatoes, sautéed zucchini, and a scoop of apple pico de gallo.