NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1.5 cups carrots

0.5 tbsp maple syrup

0.5 tbsp extra virgin olive oil

0.5 tbsp ghee

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tsp fresh thyme

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.

• 2

  Peel the carrots and slice them into 1/2-inch thick rounds on a diagonal for more surface area.

• 3

  Pat the chicken breast dry with a paper towel and season both sides evenly with the sea salt, black pepper, and garlic powder.

• 4

  In a small bowl, toss the sliced carrots with the extra virgin olive oil and a pinch of salt until well coated.

• 5

  Place the chicken breast and the carrots on the prepared baking sheet, ensuring they are in a single layer and not overcrowded.

• 6

  Roast in the center of the oven for 20 minutes, or until the chicken reaches an internal temperature of 165°F.

• 7

  While the chicken and carrots roast, melt the ghee in a small saucepan over low heat and whisk in the maple syrup until combined.

• 8

  Remove the baking sheet from the oven. Transfer the chicken to a plate to rest, covered loosely with foil.

• 9

  Drizzle the maple-ghee mixture over the carrots and toss them directly on the pan to coat thoroughly.

• 10

  Return the carrots to the oven for an additional 5-7 minutes until the glaze is bubbling and the carrots are deeply caramelized.

• 11

  Serve the roasted chicken alongside the glazed carrots and garnish the entire plate with fresh thyme leaves.