• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Dice potatoes into 1/2-inch pieces. Trim green beans if necessary. • Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Reserve 1/2 cup potato cooking liquid (3/4 cup for 4 servings), then drain. Return potatoes to pot and cover to keep warm. Cut broccoli into bite-size pieces if necessary. (Save green beans for another use.)

• While potatoes cook, toss green beans on a baking sheet with a drizzle of oil, soy sauce, and pepper. TIP: Feel free to use less soy sauce if you prefer less saltiness! • Roast on top rack until browned and tender, 12-15 minutes. Swap in broccoli for green beans; roast 15-20 minutes.

• Meanwhile, pat chicken* dry with paper towels and season all over with half the garlic powder (you’ll use the rest later), salt, and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. TIP: If chicken begins to brown too quickly, reduce heat to medium and cover pan with a lid. • Turn off heat; transfer chicken to a plate to rest. Wipe out pan and let cool slightly.

• Return same pan to stovetop over medium-low heat. Add ponzu, gochujang, chili sauce, and 1/4 cup water; cook, stirring occasionally, until thickened, 1-3 minutes. • Remove from heat and stir in 1 TBSP butter (2 TBSP for 4 servings) until melted. Add cooked chicken to sauce and turn to coat.

• To pot with potatoes, add horseradish paste, remaining garlic powder, 1/4 cup reserved potato cooking liquid, and 2 TBSP butter (1/2 cup potato cooking liquid and 4 TBSP butter for 4 servings). • Mash until smooth, adding splashes of reserved potato cooking liquid as needed. Taste and season with salt and pepper.

• Divide chicken, green beans, and mashed potatoes between plates. Drizzle remaining sauce from pan over chicken. Serve. Chicken is fully cooked when internal temperature reaches 165°.