NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 cup carrots

1 tbsp maple syrup

2 tsp olive oil

2 tbsp quinoa

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh thyme

PREPARATION

• 1

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

• 2

  In a medium bowl, toss the sliced carrots with 1 teaspoon of olive oil, maple syrup, fresh thyme, and half of the salt and 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

  While the carrots roast, rinse the quinoa and simmer in a small pot with 0.25 cup of water for about 12 minutes until the liquid is absorbed and the grain is fluffy.

• 5

  Season the chicken breast with the remaining salt and pepper, then pan-sear in a skillet with the remaining 1 teaspoon of olive oil over medium-high heat.

• 6

  Cook the chicken for 6 to 7 minutes per side until the exterior is golden and the internal temperature reaches 165°F.

• 7

  Slice the chicken and serve it alongside the maple-glazed carrots and quinoa, drizzling any remaining glaze from the pan over the vegetables.