Sautéed chicken thighs with red skin in mashed potatoes and sautéed asparagus

Mashed potatoes- boil quartered red potatoes for 20 minutes- strain put in a large mixing bowl and add in almond milk, sea salt, garlic powder, and black pepper to taste mashing with a fork or other kitchen utensil

Asparagus- chop off tough ends of asparagus and sauté in a pan over the stove with olive oil, sea salt, black pepper, and minced garlic or garlic powder

Chicken thighs- season both sides with cayenne, sea salt, black pepper, garlic powder, option to add in rosemary and thyme
brown both sides in olive oil till crispy and cooked through- can finish with a splash of white wine covered and if you want to go the extra mile can add a balsamic reduction (i prefer raspberry) during the final 60 seconds of cooking