By Roxanne Garcia
Preheat your oven to 200°C (390°F).
In a small bowl, mix together 1 tablespoon of olive oil, the juice of one lemon, garlic powder, dried thyme, salt, and pepper to create a marinade.
Place the chicken breasts in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, seal or cover, and let it marinate for at least 15 to 30 minutes.
Peel and slice the carrots diagonally into 1/2-inch pieces.
In a medium saucepan, bring water to a boil and add the carrots. Cook for about 5 minutes until they are slightly tender, then drain.
Spread the cooked carrots out on a baking sheet, drizzle with 1 tablespoon of olive oil, honey, a pinch of salt, and toss to coat evenly.
Remove the chicken from the marinade and place it on the baking sheet with the carrots.
Bake in the preheated oven for 25 to 30 minutes, or until the chicken is cooked through and the carrots are glazed, stirring the carrots halfway through cooking.
Once done, allow the chicken to rest for 5 minutes before serving. Serve the roasted chicken with the glazed carrots on the side.
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This Dinner Main Course Healthy recipe is ready in 1 hour 15 minutes and features chicken breasts, carrots, olive oil and other delicious ingredients. Contains 450 calories total.
Preheat your oven to 200°C (390°F).
In a small bowl, mix together 1 tablespoon of olive oil, the juice of one lemon, garlic powder, dried thyme, salt, and pepper to create a marinade.
Place the chicken breasts in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, seal or cover, and let it marinate for at least 15 to 30 minutes.
Peel and slice the carrots diagonally into 1/2-inch pieces.
In a medium saucepan, bring water to a boil and add the carrots. Cook for about 5 minutes until they are slightly tender, then drain.
Spread the cooked carrots out on a baking sheet, drizzle with 1 tablespoon of olive oil, honey, a pinch of salt, and toss to coat evenly.
Remove the chicken from the marinade and place it on the baking sheet with the carrots.
Bake in the preheated oven for 25 to 30 minutes, or until the chicken is cooked through and the carrots are glazed, stirring the carrots halfway through cooking.
Once done, allow the chicken to rest for 5 minutes before serving. Serve the roasted chicken with the glazed carrots on the side.
Calories per Serving: 450
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