Baked Lemon Herb Chicken with Truffle Mashed Potatoes

Run lemon herb sauce under warm water to thaw. Gently tap green peas package against the countertop to break up and place in a Suvie pan. Cut open chicken breast packages and place in the Suvie pan. Season the chicken breast with 1 tbsp olive oil (2 tbsp for 4 servings), ½ tsp (1 tsp for 4 servings) salt and freshly ground black pepper. Open the lemon herb sauce and evenly spread over the chicken breast. Place chicken in the Top Zone of Suvie.

Before opening, gently tap potatoes on the counter to break up. Open potatoes and pour into a Suvie pan. Add 2 tbsp (4 tbsp for 4 servings) butter, 2 tbsp (¼ cup for 4 servings) milk or water, 1 tsp (2 tsp for 4 servings) salt, and freshly ground pepper. Place potatoes in the Bottom Zone of Suvie.

Input settings and cook now or schedule. Be sure to select "Yes" when asked if cooking from frozen. Bottom Zone: Roast at 350°F for 15 minutes (for 4 servings, Roast at 350°F for 20 minutes). Top Zone: Roast at 350°F for 24 minutes (for 4 servings, Roast at 350°F for 34 minutes).

When the cook is complete remove pans from Suvie and set aside chicken to rest for 4 minutes. Gently stir potatoes, butter, and milk together. Sprinkle the truffle zest on the potatoes, season to taste with salt and pepper, and divide between plates.

After resting, divide the chicken between plates and drizzle with the lemon herb sauce left in the pan and green peas.