NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1.5 cups carrots

0.5 oz pecans

0.5 tbsp maple syrup

0.5 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp ground cinnamon

PREPARATION

• 1

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

• 2

  Peel and slice the carrots into 1/2-inch thick rounds or diagonal coins.

• 3

  In a mixing bowl, toss the carrots with half of the olive oil, the maple syrup, ground cinnamon, and a pinch of sea salt.

• 4

  Spread the carrots in a single layer on the prepared baking sheet and roast for 15 minutes.

• 5

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

• 6

  Heat the remaining olive oil in a skillet over medium-high heat and sear the chicken for 6-7 minutes per side until fully cooked.

• 7

  Remove the carrots from the oven, add the chopped pecans to the tray, and toss to combine.

• 8

  Return the tray to the oven for another 5 minutes until the carrots are tender and the pecans are fragrant.

• 9

  Serve the pan-seared chicken alongside the maple-glazed carrots and toasted pecans.