NUTRITION

SERVINGS

INGREDIENTS

7 oz boneless skinless chicken thighs

1 cup carrots

0.5 tbsp extra virgin olive oil

2 tsp honey

1 tbsp tamari

2 cloves garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp apple cider vinegar

PREPARATION

• 1

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

• 2

  Slice the carrots into half-inch rounds and toss them on the baking sheet with half of the olive oil and a pinch of the salt and pepper.

• 3

  Roast the carrots for 20 to 25 minutes, flipping halfway through, until they are tender and slightly browned.

• 4

  While the carrots roast, season the chicken thighs on both sides with the remaining sea salt and black pepper.

• 5

  Heat the remaining olive oil in a large skillet over medium-high heat and sear the chicken for about 5 to 6 minutes per side until golden and cooked through.

• 6

  In a small bowl, whisk together the honey, tamari, minced garlic, and apple cider vinegar to create the glaze.

• 7

  Reduce the skillet heat to medium, pour the sauce over the chicken, and simmer for 2 minutes until the liquid reduces into a thick, bubbly glaze.

• 8

  Transfer the chicken to a plate, drizzle with the remaining pan sauce, and serve alongside the roasted carrots.