First Chicken— season the chicken tenders with the listed spices, mix until well coated. When ready to cook place a large pan on medium heat, then pour the oil into the pan and allow it to warm up, about 1 minute. Add the chicken in and cook it for 4 minutes. Use kitchen tongs to flip the chicken over, and continue cooking the chicken for another 3-4 minutes. Remove from pan!(I cooked the chicken tenders in 2 batches).

To that Same pan add in the butter and allow the butter to melt. Next add in the minced garlic, the seasonings for the sauce (listed) lemon zest, lemon juice and parsley. Give it a good stir and return the cooked chicken back into the pan with all the juices. Flip the chicken in the sauce and allow to simmer on low heat for about 4-5 minutes and done!

Mashed Potatoes— peel, wash and cut the potatoes into small chunks. Place the potatoes into a large pot, add in the chicken bouillon and water. Boil until fork tender and strain, return the potatoes into the pot then add to the potatoes, butter, Boursin cheese, heavy cream and salt. Begin mashing using a potato masher to reach desired consistency and done!

Asparagus— Preheat the oven to 425°F. Trim, wash and pat dry the asparagus, place the asparagus in a tray lined with parchment paper in a single layer. Generously drizzle olive oil all over the asparagus, then sprinkle the asparagus generously with the spices listed. Roast the asparagus for about 15-20 minutes depending on the thickness and done!

Assemble the perfect plate— First the creamy mashed potatoes, next add the tenders on top, the asparagus on the side and drizzle some of that delicious Cajun butter sauce over the chicken and mashed potatoes and Enjoy!!