1.Boil the peeled potatoes until soft to mash. Mash with a bit of butter and milk.

2. Preheat an oven to 400 degrees F. Add the carrots and a drizzle of oil to a lined pan and roast in the oven for 20-25 minutes. The asparagus take less time, around 10-15 minutes.

3. In a bowl, combine the ground chicken, red pepper jelly, garlic powder and some salt and pepper. Form into ~12 equal sized meatballs. Transfer the MB’s to an air fryer and fry until their internal temp reaches ~155 degrees F.

4. In a small pot add the sliced white onions and ~ 1 c. of water. Bring to a boil and cover until the onions are starting to look soft. Reduce the temp a little bit and continue to cook, stirring often, until the onion is caramelized.

5. In a fry pan over medium heat add the garlic and a drizzle of olive oil. Cook for just a few mins and then add the broth, pepper jelly, and Boursin cheese. Stir to combine.

6. Add in the chicken meatballs to incorporate the sauce.

7. Plate with the mashed potatoes on the bottom, chicken MB’s, roasted veggies, and caramelized onions on top. Drizzle with just a bit of the sauce. Optionally garnish with some greens and enjoy!