NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 cup carrots

0.5 tbsp maple syrup

0.5 tbsp extra virgin olive oil

0.25 cup cooked quinoa

1 tsp balsamic vinegar

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried thyme

1 tsp fresh parsley

PREPARATION

• 1

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

• 2

  Peel the carrots and slice them into 2-inch sticks, then place them on one side of the prepared baking sheet.

• 3

  Drizzle the carrots with the extra virgin olive oil and season with half of the sea salt and black pepper.

• 4

  Place the chicken breast on the other side of the tray and season both sides with the dried thyme and the remaining salt and pepper.

• 5

  Roast in the center of the oven for 15 minutes.

• 6

  While the chicken and carrots roast, whisk together the maple syrup and balsamic vinegar in a small bowl.

• 7

  Remove the tray from the oven and drizzle the maple mixture specifically over the carrots, tossing them gently to ensure they are well coated.

• 8

  Return the tray to the oven for another 5 to 10 minutes, or until the chicken reaches an internal temperature of 165 degrees F and the carrots are tender.

• 9

  Allow the chicken to rest for 3 minutes before slicing it into strips.

• 10

  Serve the sliced chicken and glazed carrots over a bed of warm cooked quinoa and garnish with freshly chopped parsley.