NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

2 cup carrots

1 tbsp raw honey

1 tbsp extra virgin olive oil

1 tsp fresh thyme

0.5 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.

• 2

  Peel the carrots and slice them diagonally into 1/2-inch thick coins to ensure even roasting.

• 3

  In a small bowl, whisk together the extra virgin olive oil, raw honey, fresh thyme leaves, sea salt, and black pepper.

• 4

  Place the chicken breast and sliced carrots on the prepared baking sheet, then drizzle the honey-thyme mixture over everything.

• 5

  Toss the chicken and carrots thoroughly to ensure every piece is coated in the glaze, then spread them in a single layer.

• 6

  Roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the carrots are tender with golden, caramelized edges.

• 7

  Let the chicken rest for 5 minutes before slicing to keep it juicy, then serve alongside the glistening roasted carrots.