YOUR SOLIN GENERATED RECIPE
Herb-Roasted Chicken with Honey-Glazed Carrots and Crispy Cucumber Salad
Enjoy a light yet satisfying dinner featuring tender herb-roasted chicken, sweetly caramelized honey-glazed carrots, and a refreshing, crisp cucumber salad drizzled with olive oil and a hint of lemon. This balanced plate harmonizes savory, sweet, and tangy flavors in every bite.
INGREDIENTS
5 oz Chicken Breast
1 medium Carrot
1 tsp Honey
1/2 Cucumber
1 tsp Olive Oil
1 tsp Mixed Dried Herbs
1 Garlic Clove
1 tsp Lemon Juice
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F.
Pat the chicken breast dry and rub with minced garlic, mixed dried herbs, salt, and pepper.
Place the chicken on a baking tray and roast for 20-25 minutes or until the internal temperature reaches 165°F.
Meanwhile, peel and slice the carrot into sticks. In a small saucepan, combine the carrot sticks with honey, a pinch of salt, and a splash of water. Simmer over medium heat for about 8-10 minutes until the carrots are tender and glazed.
For the salad, slice the cucumber into rounds. Toss the cucumber slices with olive oil, lemon juice, salt, and pepper.
Once the chicken is roasted, plate it alongside the honey-glazed carrots and the crispy cucumber salad. Enjoy your balanced and flavorful meal.