NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1.5 cup Carrots

1 tbsp Maple syrup

1 tsp Extra virgin olive oil

0.25 cup Dry quinoa

0.5 cup Water

0.25 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 (200°C) and line a baking sheet with parchment paper.

• 2

  Peel the carrots and slice them into 1/2-inch thick diagonal coins.

• 3

  In a small bowl, whisk together the maple syrup, olive oil, and half of the sea salt and black pepper.

• 4

  Toss the carrots with the maple mixture until evenly coated, then spread them in a single layer on the prepared baking sheet.

• 5

  Roast the carrots for 20-25 minutes, tossing halfway through, until they are tender and the glaze is caramelized.

• 6

  While carrots roast, combine the dry quinoa and water in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed.

• 7

  Season the chicken breast evenly with garlic powder and the remaining sea salt and black pepper.

• 8

  Heat a non-stick skillet over medium-high heat. Add the chicken and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F.

• 9

  Fluff the quinoa with a fork and plate it alongside the roasted carrots and the pan-seared chicken.

• 10

  Garnish the entire plate with freshly chopped parsley before serving.