YOUR SOLIN GENERATED RECIPE
Honey-Maple Roasted Rainbow Carrots with Seared Chicken
Delight in a vibrant plate of honey-maple roasted rainbow carrots paired with perfectly seared chicken breast. This dish combines the natural sweetness of carrots glazed with a touch of honey and maple syrup with lean, juicy chicken, offering a satisfying balance of protein, subtle sweetness, and herb-infused warmth. A light drizzle of olive oil and fresh cracked pepper elevate this dish into a wholesome, delicious meal.
INGREDIENTS
4 oz Chicken Breast
200 g Rainbow Carrots
1 tsp Olive Oil
1 tsp Honey
1 tsp Maple Syrup
Salt and Pepper to taste
1 sprig Fresh Rosemary
PREPARATION
Preheat your oven to 400°F (200°C).
Wash and peel the rainbow carrots; if they are large, cut them into evenly sized sticks or rounds for uniform roasting.
Place the carrots in a mixing bowl. Drizzle with olive oil, honey, and maple syrup. Add a pinch of salt and pepper along with finely chopped rosemary. Toss everything until the carrots are well coated.
Spread the carrots on a baking sheet lined with parchment paper, ensuring they are in a single layer.
Roast the carrots in the preheated oven for 20-25 minutes, stirring halfway through, until they are tender and slightly caramelized.
While the carrots roast, season the chicken breast with salt, pepper, and a little rosemary.
Heat a non-stick skillet over medium-high heat. Sear the chicken breast for about 3-4 minutes per side, or until it reaches an internal temperature of 165°F (74°C) and develops a golden crust.
Once cooked, let the chicken rest for a couple of minutes before slicing it into strips.
Plate the roasted rainbow carrots alongside the sliced chicken breast. Optionally garnish with an extra sprig of rosemary and a light drizzle of any remaining honey-maple glaze.
Serve warm and enjoy your balanced and flavorful meal.