Preheat your oven to the appropriate temperature for baking the chicken breast.

Prepare the chicken by seasoning it with salt and pepper, then place it in the oven to bake until fully cooked.

Peel the potatoes and cut them into equal-sized chunks. Boil them in a pot of salted water until they are tender, about 15-20 minutes.

Once the potatoes are cooked, drain and divide them in half. Mash one half using a bit of butter and milk for creaminess, setting aside.

For the other half, coarsely chop the remaining potatoes, dust them with flour, and spread them on a baking sheet. Bake in the oven until they are golden and crispy.

While the potatoes are cooking, prepare the vegetables: Peel the carrots and cut them into fries. Also, cut the broccoli into florets.

In a small pan, heat a little olive oil and sauté the finely chopped shallot until translucent. Then, add the peas and cook for a few minutes until heated through.

Toss the carrot fries in olive oil and honey until they are well-coated. Place them in an oven or air fryer and cook briefly until they are tender and slightly crisp.

In the meantime, steam the broccoli in a pot or microwave until bright green and just tender.

Once everything is cooked, it's time to serve! Place the mashed potatoes and crispy potatoes on the plate alongside the baked chicken. Add a serving of steamed broccoli, sautéed peas with shallots, and the glazed carrot fries for a colorful and delicious meal. Enjoy!