YOUR SOLIN GENERATED RECIPE
Honey-Glazed Roasted Rainbow Carrots with Fresh Herbs and Grilled Chicken
Enjoy a colorful medley of sweet, honey-glazed rainbow carrots roasted to tender perfection, tossed with fresh herbs and paired with lean, grilled chicken. This dish offers a delightful balance of natural sweetness from the carrots and a savory protein boost from the chicken, making it a nourishing and satisfying meal.
INGREDIENTS
150g Rainbow Carrots
1 cup cooked Quinoa (from 1/3 cup uncooked)
1/2 cup Chickpeas, drained
2.5 ounces Grilled Chicken Breast
1/2 tbsp Olive Oil
1/2 tbsp Honey
2 tbsp Fresh Parsley, chopped
2 tbsp Fresh Dill, chopped
1 tsp Dijon Mustard
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C). Peel and cut the rainbow carrots into uniform sticks or rounds for even roasting.
In a bowl, whisk together the olive oil, honey, Dijon mustard, salt, and pepper. Toss the carrots in the mixture until evenly coated.
Spread the carrots on a baking sheet in a single layer and roast for about 20-25 minutes until tender and lightly caramelized, stirring halfway through.
While the carrots roast, cook the quinoa as per package directions if not already prepared, and warm the chickpeas in a small pan with a pinch of salt and pepper.
Season the chicken breast with salt and pepper and grill until fully cooked and juices run clear, then slice into bite-sized strips.
Once the carrots are roasted, combine them with the cooked quinoa and chickpeas in a serving bowl. Top with grilled chicken slices.
Finish with a generous sprinkle of fresh chopped parsley and dill before serving. Enjoy warm!