NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

2 cups carrots

1 tbsp maple syrup

1 tbsp extra virgin olive oil

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp fresh thyme leaves

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

• 2

  Peel the carrots and slice them into 2-inch batons or rounds of equal thickness for even cooking.

• 3

  In a medium bowl, whisk together half of the olive oil, the maple syrup, half of the sea salt, half of the black pepper, and the fresh thyme leaves.

• 4

  Toss the carrots in the maple mixture until thoroughly coated, then spread them in a single layer on the prepared baking sheet.

• 5

  Roast the carrots for 20 to 25 minutes, tossing halfway through, until they are tender and the edges are caramelized.

• 6

  While the carrots roast, season the chicken breast on both sides with the remaining sea salt and black pepper.

• 7

  Heat the remaining olive oil in a skillet over medium-high heat. Once hot, add the chicken breast and sear for 6 to 7 minutes per side until the internal temperature reaches 165°F.

• 8

  Remove the chicken from the pan and let it rest for 3 minutes before slicing.

• 9

  Serve the sliced chicken alongside the warm, sticky maple-glazed carrots.