NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1.5 cup Sliced carrots

1 tbsp Extra virgin olive oil

1 tbsp Raw honey

1 tsp Apple cider vinegar

0.5 tsp Dried thyme

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Toss the sliced carrots on the baking sheet with 0.5 tbsp of the olive oil, sea salt, and black pepper.

• 3

  Roast the carrots for 20 to 25 minutes until they are fork-tender and develop golden, caramelized edges.

• 4

  While carrots roast, season the chicken breast evenly with garlic powder and dried thyme.

• 5

  Heat the remaining 0.5 tbsp of olive oil in a non-stick skillet over medium heat and sear the chicken for 6 minutes per side until cooked through.

• 6

  In a small ramekin, whisk together the raw honey and apple cider vinegar until well combined.

• 7

  Reduce the skillet heat to low, pour the honey mixture over the chicken, and simmer for 2 minutes until the sauce becomes a thick, glossy glaze.

• 8

  Plate the chicken immediately, drizzling any remaining pan glaze over the top, and serve alongside the roasted carrots.