NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken breast

1.5 cups Carrots

1 tbsp Maple syrup

2 tsp Olive oil

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

1 tsp Fresh parsley

PREPARATION

• 1

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

• 2

  Peel the carrots and slice them into 2-inch long sticks, ensuring they are relatively uniform in thickness.

• 3

  In a mixing bowl, whisk together 1 tsp of olive oil and the maple syrup, then toss the carrots in the mixture until well coated.

• 4

  Spread the carrots in a single layer on the prepared baking sheet and roast for 22-25 minutes, or until tender and the edges are slightly caramelized.

• 5

  While the carrots roast, season the chicken breast on both sides with garlic powder, sea salt, and black pepper.

• 6

  Heat the remaining 1 tsp of olive oil in a heavy skillet over medium-high heat.

• 7

  Place the chicken in the skillet and sear for 6 to 8 minutes per side, or until the internal temperature reaches 165°F and the surface is golden brown.

• 8

  Remove the chicken from the heat and let it rest for 3 minutes before slicing.

• 9

  Serve the pan-seared chicken alongside the maple-glazed carrots and garnish the entire plate with freshly chopped parsley.