NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1.5 cup carrots

1 tbsp maple syrup

2 tsp olive oil

0.5 cup cooked quinoa

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp fresh thyme

PREPARATION

• 1

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

• 2

  Peel the carrots and slice them into 2-inch diagonal pieces, then toss them in a bowl with 1 teaspoon of olive oil, the maple syrup, half the sea salt, and half the black pepper.

• 3

  Spread the carrots in a single layer on the prepared baking sheet and roast for 20-25 minutes until tender and slightly caramelized at the edges.

• 4

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

• 5

  Heat the remaining 1 teaspoon of olive oil in a skillet over medium-high heat and sear the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

• 6

  Warm the pre-cooked quinoa in a small saucepan or microwave until steaming.

• 7

  Remove the carrots from the oven and toss them with fresh thyme leaves.

• 8

  Plate the seared chicken alongside the maple-glazed carrots and fluffy quinoa, drizzling any remaining glaze from the pan over the carrots.