NUTRITION

SERVINGS

INGREDIENTS

6 oz Boneless skinless chicken breast

1 cup Carrots

1 tbsp Maple syrup

0.5 tbsp Extra virgin olive oil

0.5 oz Raw pecans

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 diagonal rounds to ensure even roasting.

• 3

  Season the chicken breast on both sides with the sea salt, black pepper, and garlic powder.

• 4

  In a small bowl, whisk together the maple syrup and extra virgin olive oil until the mixture is emulsified.

• 5

  Place the sliced carrots in a mixing bowl and toss with exactly half of the maple-oil glaze.

• 6

  Arrange the seasoned chicken breast and the glazed carrots in a single layer on the prepared baking sheet.

• 7

  Roast in the center of the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F.

• 8

  During the final 5 minutes of cooking, scatter the pecans onto the baking sheet to toast them until they are fragrant and lightly browned.

• 9

  Remove from the oven, drizzle the remaining maple glaze over the chicken and carrots, and garnish with fresh thyme leaves before serving.