Step 1
Preheat oven to 375 degrees F (190 degrees C).
Step 2
Place chicken breasts into a 9x13-inch baking dish.
Step 3
Place red potatoes into a separate 8x8-inch baking dish.
Step 4
Drizzle 1 tablespoon olive oil over chicken breasts and 1 tablespoon oil over potatoes.
Step 5
Combine sea salt 2 teaspoons garlic powder lemon and herb seasoning onion powder 1 teaspoon dried basil and black pepper in a small bowl. Sprinkle chicken and potatoes each with half the seasoning mix.
Step 6
Cover both baking dishes with aluminum foil.
Step 7
Bake chicken and potatoes in the preheated oven for 40 to 45 minutes; remove chicken and top each breast with a folded slice of Havarti cheese. Return chicken to oven and bake until Havarti cheese is melted chicken is no longer pink inside and juices juices run clear about 5 more minutes.
Step 8
Remove chicken and potatoes from oven and allow to rest covered for 5 minutes.
Step 9
Whisk hollandaise sauce mix with milk in a saucepan over medium heat; bring to a boil and stir in butter until melted. Reduce heat to low and simmer sauce until thickened about 1 minute. Remove from heat and stir in white pepper 1 teaspoon dried basil and 1 pinch garlic powder.
Step 9
Place asparagus into a skillet over medium heat. Pour water into skillet about 1-inch deep and bring to a boil. Cover skillet and steam asparagus just until tender but still bright green 2 to 4 minutes.