NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

2 cups carrots

2 cups arugula

0.5 tbsp olive oil

1 tbsp lemon juice

1 tsp honey

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

PREPARATION

• 1

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

• 2

  Peel the carrots and slice them into half-inch thick rounds.

• 3

  Season the chicken breast evenly with half of the sea salt, black pepper, and dried oregano.

• 4

  In a medium bowl, toss the carrots with 0.5 tablespoons of olive oil, the honey, and the remaining salt and pepper.

• 5

  Place the seasoned chicken and the glazed carrots onto the prepared baking sheet in a single layer.

• 6

  Roast for 20 to 25 minutes until the chicken reaches an internal temperature of 165°F and the carrots are tender and browned.

• 7

  While roasting, whisk together the remaining 0.5 tablespoons of olive oil, lemon juice, and finely chopped fresh parsley.

• 8

  Remove the chicken from the oven and let it rest for 5 minutes before slicing it into thin strips.

• 9

  Place the arugula in a large serving bowl and toss with the lemon-herb vinaigrette until lightly coated.

• 10

  Top the dressed greens with the warm roasted carrots and the sliced chicken breast to serve.