In a skillet over medium-high heat, add olive oil. Once hot, place the chicken breasts skin side down and cook for 5-7 minutes until golden brown. Flip and cook for an additional 5-7 minutes until fully cooked. Remove from the skillet and keep warm.

Make the Lemon Butter Sauce

In the same skillet, add butter and minced garlic. Sauté for 1-2 minutes until fragrant. Add lemon juice and stir to combine. Pour over the chicken before serving.

Preparing the Garlic Mashed Potatoes

Boil the Potatoes

In a large pot, add cubed potatoes and garlic cloves. Cover with water, add salt, and boil until potatoes are tender, about 15-20 minutes.

Mash the Potatoes

Drain the potatoes and garlic, then return to the pot. Add butter and heavy cream. Mash until smooth and creamy. Season with salt and pepper to taste.

Preparing the Seasonal Vegetables

Sauté the Vegetables

In a separate skillet, heat olive oil over medium heat. Add zucchini and bell pepper, season with salt and pepper. Sauté for about 5-7 minutes until tender.

Plating the Dish

Serve

On each plate, serve a portion of garlic mashed potatoes, top with airline chicken, drizzle with lemon butter sauce, and add sautéed vegetables on the side.