NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup carrots

0.5 tbsp olive oil

1 tbsp maple syrup

0.5 oz pecans

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 large baking sheet with parchment paper for easy cleanup.

• 2

  Peel and slice the carrots into even 2-inch sticks, then toss them on the baking sheet with 0.25 tbsp of olive oil, the cinnamon, and 0.125 tsp of sea salt.

• 3

  Roast the carrots for 20 minutes, turning halfway through, until they are tender and starting to develop caramelized edges.

• 4

  While the carrots roast, season the chicken breast with the remaining 0.125 tsp of sea salt and the black pepper.

• 5

  Heat the remaining 0.25 tbsp of olive oil in a skillet over medium-high heat and sear the chicken for 6-7 minutes per side until fully cooked through.

• 6

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

• 7

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

• 8

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