Pan Seared Garlic Chicken

Roast the veggies: Wash and dry all produce. Cut the potatoes into 1/2-inch rounds. Toss the broccoli and potatoes on a baking sheet with a drizzle of oil. Season with salt and pepper. Bake in the centre of the oven, stirring halfway through cooking, until golden brown and crispy on the edges, 25-30 min.

Prep: Meanwhile, finely chop the chives. Zest, then halve the lime.

Cook the chicken: Heat a drizzle of oil in a large pan over medium-high heat. Season the chicken on all sides with half the garlic powder, salt and pepper. Add a drizzle of oil to the same pan, then the chicken. Cook until bottom of chicken is golden-brown, about 3 min. Reduce the heat to medium-low. Flip the chicken over. Cook, covered, until the chicken is golden and cooked through, 6-7 min. (TIP: Inserting a thermometer into the cooked chicken should display an internal temperature of 175°F.)

Make the huancaína sauce: Meanwhile, in a medium bowl, stir the cream cheese with the remaining garlic powder, lime zest, half the chives and a drizzle of oil. Gradually stir in some water to make a yogurt-like drizzly consistency (start with 1 tbsp water and go up from there). Squeeze in a little lime juice to taste and season with salt and pepper.