Ingredients
For the Chipotle Honey Chicken:
1.5 lbs boneless, skinless chicken thighs
2 tbsp olive oil
2 tbsp chipotle peppers in adobo, finely minced
3 tbsp wildflower honey
1 tbsp lime juice
1 tsp garlic powder
0.5 tsp sea salt
For the Smoked Gouda Mashed Potatoes:
1.5 lbs Yukon Gold potatoes, peeled and quartered
0.5 cup plain Greek yogurt
2 tbsp unsalted butter
4 oz smoked Gouda cheese, shredded
0.25 cup milk
0.5 tsp salt
0.25 tsp black pepper
For Garnish (optional):
Fresh cilantro, chopped
Lime wedges
Instructions
Place potatoes in a large pot, cover with cold water, and add a pinch of salt. Bring to a boil and cook for 15 to 20 minutes until fork-tender. Drain well.
While potatoes cook, heat olive oil in a large skillet over medium-high heat. Season chicken thighs with salt and garlic powder. Sear for 5 to 6 minutes per side until golden brown and cooked through.
Whisk together the minced chipotle peppers, honey, and lime juice in a small bowl. Pour the mixture over the chicken in the skillet. Reduce heat and simmer for 3 minutes until the sauce is thick and glazes the chicken.
Mash the cooked potatoes while hot. Stir in the butter, Greek yogurt, and milk until smooth. Fold in the shredded smoked Gouda until melted and creamy. Season with salt and pepper.
Serve the chipotle honey chicken thighs directly over a generous portion of the smoked Gouda mashed potatoes.
Drizzle any remaining glaze from the skillet over the top and garnish with fresh cilantro and a squeeze of lime.