YOUR SOLIN GENERATED RECIPE
Maple-Glazed Roasted Carrots with Chicken
Tender chicken breast and carrots roasted with a sticky maple glaze, finished with a sprinkle of fresh thyme for a fragrant, earthy sweetness.
INGREDIENTS
3.5 oz chicken breast
1 cup carrots
2 tsp maple syrup
1.25 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.5 tsp garlic powder
0.5 tsp fresh thyme
PREPARATION
Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper to ensure nothing sticks.
Peel the carrots and slice them into even 2-inch batons, then toss them in a bowl with the olive oil, sea salt, and black pepper until well coated.
Pat the chicken breast dry with a paper towel and season both sides thoroughly with the garlic powder and an extra pinch of salt and pepper.
Spread the carrots across the prepared baking sheet and roast for 10 minutes to give them a head start.
Remove the pan, nestle the chicken breast among the carrots, and drizzle the maple syrup over everything, using a brush to coat the chicken evenly.
Slide the pan back into the oven for 15 to 18 minutes, or until the chicken is cooked through and the carrots are caramelized and tender.
Transfer to a plate and garnish with the fresh thyme leaves for a bright, herbal finish.