Blueberry Chicken Salsa with Mashed Potatoes

1.Prepare the mashed potatoes: Place peeled and chopped potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil over high heat. Reduce heat to medium and simmer until potatoes are tender when pierced with a fork, about 15-20 minutes.

2.While potatoes cook, prepare the blueberry salsa: In a medium bowl, combine 1 1/2 cups fresh blueberries, finely chopped red onion, minced jalapeño, chopped cilantro, lime juice, honey, and a pinch of salt. Gently mix and set aside to allow flavors to meld.

3.Drain the cooked potatoes and return them to the pot. Add warm milk, butter, minced garlic, and salt and pepper to taste. Mash until smooth and creamy. Keep warm.

4.Season the chicken breasts evenly with 1/2 teaspoon salt and 1/4 teaspoon black pepper on both sides.

5.Heat olive oil in a large skillet over medium-high heat until shimmering. Add the chicken breasts and cook for 5-6 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is golden brown and cooked through.

6.Remove chicken from skillet and let rest for 5 minutes.

7.To serve, place a generous scoop of mashed potatoes on each plate. Top with a cooked chicken breast and spoon a vibrant blueberry salsa over the chicken.

8.Garnish with additional fresh cilantro leaves and a few whole blueberries for color and freshness.