NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 cups carrots

1 tbsp maple syrup

0.25 oz pecans

0.5 tbsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp cinnamon

1 tsp fresh thyme

PREPARATION

• 1

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

• 2

  Peel the carrots and slice them into 1/2-inch thick rounds on a bias for a beautiful presentation.

• 3

  In a large mixing bowl, toss the carrots with 0.25 tablespoons of olive oil, sea salt, black pepper, and ground cinnamon until evenly coated.

• 4

  Spread the carrots in a single layer on the prepared baking sheet and roast for 20 minutes until they begin to soften.

• 5

  While the carrots are roasting, heat the remaining 0.25 tablespoons of olive oil in a medium skillet over medium-high heat.

• 6

  Season the chicken breast with a pinch of salt and sear for 6 to 7 minutes per side until golden brown and the internal temperature reaches 165°F.

• 7

  Remove the carrots from the oven, drizzle with the pure maple syrup, and sprinkle the chopped pecans over the top.

• 8

  Return the carrots to the oven for an additional 5 minutes until the glaze is bubbling and the pecans are fragrant and toasted.

• 9

  Slice the chicken breast and serve it alongside the glossy glazed carrots, garnishing the entire dish with fresh thyme leaves.