YOUR SOLIN GENERATED RECIPE
Maple-Glazed Roasted Carrots and Chicken with Pecans
Tender chicken breast and carrots roasted in a silky maple-balsamic glaze, finished with the satisfying crunch of toasted pecans.
INGREDIENTS
5 oz Chicken breast
1 cup Carrots
0.5 tbsp Maple syrup
0.5 tbsp Extra virgin olive oil
0.5 oz Pecans
0.5 tbsp Balsamic vinegar
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
PREPARATION
Preheat oven to 400°F and line a baking sheet with parchment paper.
Slice the carrots into half-inch rounds and cut the chicken breast into bite-sized cubes.
In a large mixing bowl, whisk together the olive oil, maple syrup, balsamic vinegar, sea salt, black pepper, and garlic powder.
Add the chicken and carrots to the bowl and toss until every piece is coated in the glossy glaze.
Spread the mixture onto the prepared baking sheet in a single layer, ensuring they are not overcrowded.
Roast for 20 minutes, then remove from the oven to toss in the pecans.
Return to the oven for another 5 minutes until the chicken is cooked through and the pecans are fragrant.