YOUR SOLIN GENERATED RECIPE
Sweet-Roasted Maple Glazed Rainbow Carrots with Grilled Chicken & Chickpeas
Enjoy a delightful blend of naturally sweet roasted rainbow carrots glazed in a maple-infused coating, paired with savory grilled chicken breast and crispy roasted chickpeas. This dish offers a perfect balance of sweetness and protein, making it an ideal meal for those looking for a nutritious and satisfying option at any time of the day.
INGREDIENTS
300g Rainbow Carrots
1 tbsp Maple Syrup
1 tbsp Olive Oil
1/2 cup Roasted Chickpeas
3 oz Grilled Chicken Breast
Pinch of Salt
Pinch of Black Pepper
PREPARATION
Preheat the oven to 400°F (200°C). Peel (if desired) and cut the rainbow carrots into evenly sized sticks or rounds.
In a mixing bowl, combine the carrots with olive oil, maple syrup, a pinch of salt, and a pinch of black pepper. Toss well to ensure all carrots are coated.
Spread the carrots in a single layer on a baking sheet. Roast in the preheated oven for 20-25 minutes, turning halfway through to ensure even caramelization.
While the carrots are roasting, prepare the roasted chickpeas if not pre-cooked. You can season them with a little olive oil, salt, and pepper and roast them in the oven for about 15 minutes until crispy.
Grill the chicken breast on a preheated grill or grill pan. For a 3-ounce portion, cook for about 5-6 minutes per side until the internal temperature reaches 165°F (74°C). Let rest for a few minutes before slicing.
Plate the roasted maple-glazed carrots, top with the roasted chickpeas, and add the sliced grilled chicken breast on the side or atop the carrots as desired.
Serve warm and enjoy the perfect combination of sweet, savory, and protein-packed flavors.