Chicken and Mashed Potatoes

For the chicken:

1. Cut the chicken into smaller pieces about 3 inches long and 1 inch wide.

2. Put the chicken, olive oil, lemon juice, salt, and pepper in a pan on medium-high heat for 8 minutes, flipping the chicken about halfway through. The chicken's color should have darkened slightly on the outside and inside it should be white. If it's pinkish, it needs more time.

3. Enjoy!

For the mashed potatoes:

1. Add roughly 1/2 cup of water to a large microwave-safe bowl with a lid

2. Rinse the potatoes and add them to the bowl.

3. Close the lid and microwave them about 10-12 minutes or until the potatoes are soft enough to mash (test by sticking a knife into them. It should be easy to push the knife in and pull it out). Timing may vary with potato size.

4. Take the potatoes out and let them cool for 10 minutes.

5. Once cool, peel them with a knife and mash them in a pot with a potato masher.

6. Microwave 1.75 cup of milk for about 60 seconds or until it is very hot.

7. Add it to the mashed potatoes and stir.

8. Add the salt, nutmeg, pepper, and parmesan, if desired.

9. Enjoy! If the mashed potatoes get cool before you eat them, turn on low heat and let them heat up until they're warm, stirring ocasionally to prevent burning at the bottom.

Storing suggestions: Store the chicken and mashed potatoes in the refrigerator. They are good for several days in the fridge. Heat them up in the microwave or on the stove days later. Alternatively, you can freeze the chicken and it will stay good for a few months. 

Suggestion: Add the chicken to a salad or make a taco with it within the next few days.