NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

2 cups Carrots

0.5 tbsp Olive oil

1 tbsp Honey

1 tbsp Fresh ginger

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Apple cider vinegar

1 tbsp Fresh parsley

PREPARATION

• 1

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

• 2

  Peel the carrots and slice them into 1/2-inch thick diagonal rounds to ensure even roasting.

• 3

  In a small mixing bowl, whisk together the olive oil, honey, grated fresh ginger, and apple cider vinegar.

• 4

  Place the carrots on the baking sheet and toss with half of the ginger-honey glaze, sea salt, and black pepper.

• 5

  Roast the carrots for 22 minutes, tossing halfway through, until they are tender and the edges are beautifully caramelized.

• 6

  While the carrots roast, season the chicken breast with a pinch of sea salt and black pepper on both sides.

• 7

  Heat 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.

• 8

  During the last 2 minutes of searing, brush the remaining ginger glaze over the chicken breast to create a sticky coating.

• 9

  Plate the glazed chicken alongside the roasted carrots and garnish with freshly chopped parsley for a bright finish.