NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1.5 cup carrots

0.5 oz pecans

1 tbsp olive oil

1 tsp fresh ginger

1 tsp maple syrup

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp apple cider vinegar

PREPARATION

• 1

  Place the chopped pecans in a dry skillet over medium heat, tossing frequently for 3-5 minutes until fragrant and lightly toasted, then set aside.

• 2

  Season the chicken breast evenly with the sea salt and black pepper.

• 3

  Heat the olive oil in a large skillet over medium-high heat. Add the chicken and sear for 6-7 minutes per side until golden brown and cooked through.

• 4

  Remove the chicken from the skillet and let it rest on a plate.

• 5

  In the same skillet, add the sliced carrots and a splash of water. Cover and steam for 4 minutes until slightly tender.

• 6

  Uncover the skillet and stir in the grated ginger, maple syrup, and apple cider vinegar.

• 7

  Sauté the carrots for another 3-5 minutes, stirring often, until the liquid reduces into a sticky glaze and the carrots are caramelized.

• 8

  Slice the rested chicken and serve alongside the glazed carrots, garnishing everything with the toasted pecans.