Honey-Glazed Roasted Carrot Medley with Herbs

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

Honey-Glazed Roasted Carrot Medley with Herbs

YOUR SOLIN GENERATED RECIPE

Honey-Glazed Roasted Carrot Medley with Herbs

Enjoy a vibrant and hearty medley featuring sweet roasted carrots and crispy chickpeas, gently glazed with honey and aromatic herbs. This dish is paired with perfectly grilled chicken breast and a tangy Greek yogurt drizzle, offering a delightful balance of sweetness, savory herbs, and protein-packed goodness that nourishes without excess calories.

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NUTRITION

570kcal
Protein
40.8g
Fat
17.7g
Carbs
59.6g

SERVINGS

1 serving

INGREDIENTS

2 large carrots (~150g each)

1/2 cup chickpeas (~82g)

4 oz chicken breast (~113g)

1/3 cup nonfat Greek yogurt (~80g)

1 tsp honey

1 tbsp olive oil

2 tbsp chopped fresh rosemary & thyme

Salt and pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Peel and cut the carrots into uniform sticks or rounds.

  • 2

    In a bowl, toss the carrots with olive oil, honey, chopped herbs, salt, and pepper. Spread evenly on a baking sheet.

  • 3

    Rinse and drain the chickpeas, then pat them dry. Add the chickpeas to the baking sheet with the carrots, ensuring an even spread.

  • 4

    Roast the carrots and chickpeas in the oven for 20-25 minutes, stirring halfway through, until the carrots are tender and lightly caramelized and the chickpeas are crisp.

  • 5

    While the vegetables roast, season the chicken breast with salt, pepper, and a sprinkle of fresh herbs. Grill over medium-high heat for about 6-7 minutes on each side, or until fully cooked and golden.

  • 6

    Prepare a quick yogurt drizzle by stirring the Greek yogurt with a pinch of salt, pepper, and a few extra chopped herbs.

  • 7

    Plate the roasted carrot and chickpea medley, slice the grilled chicken breast, and arrange on top or on the side. Drizzle the yogurt sauce over the dish and enjoy!

Honey-Glazed Roasted Carrot Medley with Herbs

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

Honey-Glazed Roasted Carrot Medley with Herbs

YOUR SOLIN GENERATED RECIPE

Honey-Glazed Roasted Carrot Medley with Herbs

Enjoy a vibrant and hearty medley featuring sweet roasted carrots and crispy chickpeas, gently glazed with honey and aromatic herbs. This dish is paired with perfectly grilled chicken breast and a tangy Greek yogurt drizzle, offering a delightful balance of sweetness, savory herbs, and protein-packed goodness that nourishes without excess calories.

NUTRITION

570kcal
Protein
40.8g
Fat
17.7g
Carbs
59.6g

SERVINGS

1 serving

INGREDIENTS

2 large carrots (~150g each)

1/2 cup chickpeas (~82g)

4 oz chicken breast (~113g)

1/3 cup nonfat Greek yogurt (~80g)

1 tsp honey

1 tbsp olive oil

2 tbsp chopped fresh rosemary & thyme

Salt and pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Peel and cut the carrots into uniform sticks or rounds.

  • 2

    In a bowl, toss the carrots with olive oil, honey, chopped herbs, salt, and pepper. Spread evenly on a baking sheet.

  • 3

    Rinse and drain the chickpeas, then pat them dry. Add the chickpeas to the baking sheet with the carrots, ensuring an even spread.

  • 4

    Roast the carrots and chickpeas in the oven for 20-25 minutes, stirring halfway through, until the carrots are tender and lightly caramelized and the chickpeas are crisp.

  • 5

    While the vegetables roast, season the chicken breast with salt, pepper, and a sprinkle of fresh herbs. Grill over medium-high heat for about 6-7 minutes on each side, or until fully cooked and golden.

  • 6

    Prepare a quick yogurt drizzle by stirring the Greek yogurt with a pinch of salt, pepper, and a few extra chopped herbs.

  • 7

    Plate the roasted carrot and chickpea medley, slice the grilled chicken breast, and arrange on top or on the side. Drizzle the yogurt sauce over the dish and enjoy!