Honey-Maple Roasted Rainbow Carrots with Grilled Chicken

This is an example of a meal that Solin would create to include in your personalized meal plan.

Honey-Maple Roasted Rainbow Carrots with Grilled Chicken

YOUR SOLIN GENERATED RECIPE

Honey-Maple Roasted Rainbow Carrots with Grilled Chicken

Enjoy a vibrant plate of sweet roasted rainbow carrots glazed in a honey-maple dressing, paired with savory grilled chicken breast. This dish strikes a perfect balance of naturally sweet and savory flavors, making it a wholesome and nourishing meal suitable for breakfast, lunch, or dinner.

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NUTRITION

539kcal
Protein
53.8g
Fat
13.5g
Carbs
49.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Boneless Skinless Chicken Breast

200g Rainbow Carrots

1 tbsp Honey

1 tbsp Maple Syrup

0.5 tbsp Olive Oil

2 sprigs Fresh Rosemary

Salt and Pepper, to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Wash and peel the rainbow carrots, then cut them into uniform sticks or rounds.

  • 3

    In a bowl, combine the carrots with 0.5 tablespoon olive oil, salt, pepper, and chopped rosemary. Toss well to coat.

  • 4

    Spread the carrots onto a baking sheet in a single layer. Roast in the preheated oven for 20-25 minutes until tender and slightly caramelized.

  • 5

    While the carrots are roasting, prepare the chicken breast. Season it with salt, pepper, and a pinch of rosemary.

  • 6

    Grill the chicken breast on a preheated grill pan or outdoor grill over medium-high heat for about 6-7 minutes per side or until fully cooked through and juices run clear.

  • 7

    In a small saucepan, gently warm the honey and maple syrup over low heat to create a smooth glaze. Stir occasionally.

  • 8

    Once the chicken is cooked, let it rest for a few minutes, then slice it.

  • 9

    Plate the roasted rainbow carrots, drizzle the warm honey-maple glaze over them, and nestle the sliced grilled chicken on the side.

  • 10

    Serve immediately and enjoy the balanced sweet and savory flavors of the dish.

Honey-Maple Roasted Rainbow Carrots with Grilled Chicken

This is an example of a meal that Solin would create to include in your personalized meal plan.

Honey-Maple Roasted Rainbow Carrots with Grilled Chicken

YOUR SOLIN GENERATED RECIPE

Honey-Maple Roasted Rainbow Carrots with Grilled Chicken

Enjoy a vibrant plate of sweet roasted rainbow carrots glazed in a honey-maple dressing, paired with savory grilled chicken breast. This dish strikes a perfect balance of naturally sweet and savory flavors, making it a wholesome and nourishing meal suitable for breakfast, lunch, or dinner.

NUTRITION

539kcal
Protein
53.8g
Fat
13.5g
Carbs
49.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Boneless Skinless Chicken Breast

200g Rainbow Carrots

1 tbsp Honey

1 tbsp Maple Syrup

0.5 tbsp Olive Oil

2 sprigs Fresh Rosemary

Salt and Pepper, to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Wash and peel the rainbow carrots, then cut them into uniform sticks or rounds.

  • 3

    In a bowl, combine the carrots with 0.5 tablespoon olive oil, salt, pepper, and chopped rosemary. Toss well to coat.

  • 4

    Spread the carrots onto a baking sheet in a single layer. Roast in the preheated oven for 20-25 minutes until tender and slightly caramelized.

  • 5

    While the carrots are roasting, prepare the chicken breast. Season it with salt, pepper, and a pinch of rosemary.

  • 6

    Grill the chicken breast on a preheated grill pan or outdoor grill over medium-high heat for about 6-7 minutes per side or until fully cooked through and juices run clear.

  • 7

    In a small saucepan, gently warm the honey and maple syrup over low heat to create a smooth glaze. Stir occasionally.

  • 8

    Once the chicken is cooked, let it rest for a few minutes, then slice it.

  • 9

    Plate the roasted rainbow carrots, drizzle the warm honey-maple glaze over them, and nestle the sliced grilled chicken on the side.

  • 10

    Serve immediately and enjoy the balanced sweet and savory flavors of the dish.