NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1.5 cup Carrots

1 tbsp Maple syrup

1 tsp Olive oil

1 tbsp Pumpkin seeds

1 cup Baby spinach

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

1 tsp Apple cider vinegar

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.

• 2

  Peel and slice the carrots into half-inch diagonal rounds, then toss them in a bowl with half of the olive oil, maple syrup, sea salt, and black pepper.

• 3

  Spread the carrots in a single layer on the baking sheet and roast for 20 to 25 minutes until they are tender and the edges are beautifully caramelized.

• 4

  While the carrots roast, season the chicken breast evenly on both sides with garlic powder and the remaining salt and pepper.

• 5

  Heat the remaining olive oil in a non-stick skillet over medium-high heat and sear the chicken for 6 to 7 minutes per side until the internal temperature reaches 165°F.

• 6

  Remove the chicken from the pan to rest for 3 minutes, then deglaze the hot skillet with apple cider vinegar to create a quick pan sauce.

• 7

  Place a bed of fresh baby spinach on a plate, top with the sliced chicken and roasted carrots, then drizzle with the pan sauce and garnish with crunchy pumpkin seeds.