NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup carrots

0.5 oz pecans

1 tbsp maple syrup

0.5 tbsp extra virgin olive oil

1 tsp balsamic vinegar

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

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

• 2

  Peel and slice the carrots into 1-inch diagonal pieces and cut the chicken breast into uniform 1-inch cubes.

• 3

  In a medium mixing bowl, whisk together the extra virgin olive oil, maple syrup, balsamic vinegar, sea salt, black pepper, and garlic powder.

• 4

  Add the carrots and chicken to the bowl and toss thoroughly until every piece is well-coated in the glaze.

• 5

  Spread the mixture onto the prepared baking sheet in a single layer, ensuring pieces are not overcrowded.

• 6

  Roast for 20 to 25 minutes, stirring once halfway through, until the chicken is cooked through and the carrots are fork-tender.

• 7

  Sprinkle the pecans over the sheet pan during the final 5 minutes of roasting to toast them until fragrant.

• 8

  Transfer to a plate and drizzle any caramelized juices from the pan over the dish before serving.