YOUR SOLIN GENERATED RECIPE
Maple Glazed Roasted Carrots with Chicken
Oven-roasted chicken breast and carrots glazed in a sticky maple reduction and finished with a touch of fresh, earthy thyme.
INGREDIENTS
6 oz chicken breast
1.5 cup carrots
1 tbsp olive oil
0.5 tbsp maple syrup
0.25 tsp sea salt
0.25 tsp black pepper
1 tsp fresh thyme
0.5 tsp garlic powder
PREPARATION
Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper for easy cleanup.
Cut the chicken breast into one-inch pieces and peel the carrots, slicing them into half-inch thick diagonal rounds.
In a small mixing bowl, whisk together the olive oil, maple syrup, garlic powder, sea salt, and black pepper until the glaze is emulsified.
Place the chicken and carrots on the prepared baking sheet, pour the glaze over the top, and toss thoroughly with your hands or tongs to coat every piece.
Spread the mixture into a single even layer and roast for 20 to 25 minutes, or until the chicken is cooked through and the carrots are fork-tender.
Remove from the oven and sprinkle the fresh thyme over the top before serving while warm.