NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1.5 cups carrots

1 tbsp extra virgin olive oil

1 tbsp honey

0.25 cup fresh orange juice

1 tsp orange zest

1 tbsp tamari

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Toss the sliced carrots with half of the olive oil and a pinch of the sea salt and black pepper.

• 3

  Spread the carrots in a single layer on the baking sheet and roast for 20 to 25 minutes until tender and caramelized.

• 4

  In a small bowl, whisk together the fresh orange juice, honey, tamari, orange zest, grated ginger, and minced garlic to create the glaze.

• 5

  Season the chicken breast with the remaining sea salt and black pepper on both sides.

• 6

  Heat the remaining olive oil in a large skillet over medium-high heat.

• 7

  Add the chicken to the skillet and sear for 5 to 6 minutes per side, or until the internal temperature reaches 165°F.

• 8

  Reduce the heat to medium and pour the orange juice mixture into the skillet with the chicken.

• 9

  Simmer the sauce for 2 to 3 minutes, spooning it over the chicken continuously until the glaze has thickened and looks glossy.

• 10

  Plate the chicken alongside the roasted carrots and drizzle any remaining glaze from the pan over the top.